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Seasoned Pork Loin Roast w/Basting Sauce



Thought you knew 
all there is to know about pork?

 Let's see...



*  Throughout history, pork has been the most widely eaten meat in the world, and still is today.

*  It has an impressive consumption rate of 40%, compared to 29% for chicken and 24% for beef.

*  We evidently can’t get enough of bacon, since a third of pork consumed is via bacon.  No surprise there!

*  Most food folklore suggests that New Year’s feasts should include pork and sauerkraut to ensure good luck in the coming year.  We concur!

*  Cincinnati, Ohio celebrates its pork slaughterhouse heritage with the “Flying Pig” marathon each May.

*  Around 20% of pork is made up of protein, making it an important muscle building meat.

*  The record for the longest sausage ever made is 59.14 km (36.7 miles) long, people just love sausages.

*  The average person will eat 28 pigs in their lifetime.

*  Pork tenderloin cuts are almost as lean as skinless chicken breasts.

*  The first recorded recipe for a pork pie was 1390 in the kitchen of the Court of King Richard and today’s pork pie is still a direct descendant of the medieval pie tradition.

*  Scientists believe that pigs are one of the most intelligent animals, ranking close behind apes and dolphins.

*  Pigs are truly a clean animal.  They don’t have sweat glands and pale pigs sunburn; hence, they roll in mud to keep themselves cool.  I grew up on a farm and saw my share of pigs rolling in the mud.  

*  The word “barbecue” derived from French-speaking pirates, who called this Caribbean pork feast “de barbecue et queue,” which translates “from beard to tail.”  In other words, the pig roast reflected the fact that the hog was an eminently versatile animal that could be consumed from head to toe.

*  The word “earmark” which we now use to mean 'to designate’ or ‘to set aside for a particular purpose’, actually has a very simple origin:  for centuries, farmers marked their livestock with distinctive notches in the animals’ ears.  Earmark in the figurative sense, 'to designate' arose in the last 19th century.

And if all that’s not enough, who could’ve imagined this:

*  There are approximately 80 people in the United States listed on whitepages.com with the last name ‘Pork.’  I don’t know one of them, do you?



What I do know is that a good pork roast will never let you down, especially when it’s rubbed with herbs and then basted with a tangy sauce while roasting; it’s equally delicious cooked on the grill as in the oven.

This seasoned pork loin roast is affordable, elegant and perfect for your dinner, and any time you want to feed your guests well.

Bill and I were amazed how delicious it was. 

Leftovers for sandwiches?  Now that's a bonus!


Seasoned Pork Loin Roast w/Basting Sauce

Ingredients:

1 (5 pounds) pork loin roast
1 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons sage
2 tablespoons thyme
2 tablespoons parsley
2 tablespoons sea salt
2 tablespoons seasoned pepper
Basting sauce, recipe below

Method:

Preheat oven to 350°.
Rub outside of the roast with oil.
Mix remaining ingredients in a small bowl and liberally season all sides of the roast.
Place the roast on a rack on top of a roasting pan.
Bake, uncovered, 2 to 2½ hours, until thermometer registers 155°.
Meanwhile, in a large saucepan, combine the basting ingredients.
Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes.
Brush over roast occassionally while baking. 
Let roast stand 10 minutes before slicing.
About 18 servings

Basting Sauce

Ingredients:

3 cups water
2 tablespoons lemon juice
2 teaspoons dried minced onion
½ teaspoon garlic salt
½ teaspoon seasoned pepper
½ teaspoon lemon-pepper seasoning
½ teaspoon lemon zest

Printable recipe


Enjoy!






Comments

  1. So when are you going to do deep-fried bacon wrapped in bacon? That'd be the best use of hog meat I can think of!

    ReplyDelete
    Replies
    1. Good grief, Bubba! When pigs fly, that's when! Not only can there never be enough garlic for you, there's never enough bacon! ☺

      Delete
  2. So juicy and tender...that's a perfect pork loin roast!

    ReplyDelete
    Replies
    1. Thanks, Angie! It was perfect! ☺

      Delete
  3. Looks and sounds delicious Pam including the mashed potatoes with melting butter pat. I enjoyed the pig facts and I'm sure I'm one of those who helps keep the 28 pig average up.

    ReplyDelete
    Replies
    1. Glad you liked it, Larry! Guess there are a ton of pig facts out there, and the 28 pig average definitely applies to us all in this family!

      Delete
  4. Pam, My wife and I are part of the pork pig out across the globe! Bacon is #1, followed by pork chops, bbq pork steaks, pulled pork, pork tenderloin...straight up and in sandwich form...and of course pork roast. Love the leftovers, that's for sure! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Dave, there are definitely a lot of us pork lovers out there! All of yours are great, and I'd add roasted pig on a spit, haven't had that in ages, but love it! Leftovers rule! Take care

      Delete
  5. what great flavors in both the rub and the sauce! plus, i just learned SO much about pig meat! :)

    ReplyDelete
    Replies
    1. Thanks, Grace! Pig facts work for me! Have a great week!

      Delete
  6. Wow Pam, you pork loin looks so tender and moist...somehow I am always skeptical when it comes to roasting as I am afraid of over cooking...the sauce sounds delicious!
    Have a great week ahead :)

    ReplyDelete
    Replies
    1. Thanks, Juliana! An instant read thermometer helps with it. You have a great rest of the week!

      Delete
  7. Pork roast is one of Bill's favorite dishes! I need to add your easy recipe to our menu ASAP!

    ReplyDelete
    Replies
    1. Same with Bill here, Liz! And he really liked this one!

      Delete
  8. Pam, the pork looks wonderful, crispy on the outside and very moist on the inside. I'm curious as to about how often you basted it and did you use most of the basting sauce?

    ReplyDelete
    Replies
    1. Hi Karen! It was a very good roast. I basted it 3 times, and no; actually, the sauce could be cut in half or even less and adjust the seasonings according to taste. I'll have to work with that next time. :-)

      Delete
  9. Love pork roast. Was just thinking the other day that it's been ages since I've made one, and now you've post ed this luscious recipe! So good -- yours looks terrific. And I loved all the piggy facts!

    ReplyDelete
    Replies
    1. Thanks, John! I love the crust on the outside, yum! So many piggy facts and so little time... :-)

      Delete
  10. Hi Pam, what a delicious looking dinner, now I want pork roast for dinner and your mashed potatoes look perfect too.

    ReplyDelete
    Replies
    1. Thanks, Cheri! It was tasty and I will be making it again!

      Delete
  11. Fun facts and a great pork roast!

    ReplyDelete
    Replies
    1. Thanks, Chris! From what I see, I'm sure you can make a good pork dinner!

      Delete
  12. Interesting facts about pork! And I cannot imagine an average person consume 28 pigs in a lifetime! Your pork loin look super delicious!

    ReplyDelete
    Replies
    1. Thanks, Joyce! I get you with the 28 pigs, except I do know a few people who are close to that. Take care

      Delete
  13. Interesting fact about pork versus chicken. I haven't eaten a lot of pork, but this roast sounds like something I should try! Sounds fabulous, Pam!

    ReplyDelete
  14. looks like a winner to me! I know my family would enjoy this one!

    ReplyDelete
    Replies
    1. Thanks, Claudia! We eat our share of pork here!

      Delete
  15. Now this is a succulent pork roast! Since it seems you are a woman who knows her pork, I can't wait to try it. Loved reading the pork facts :)

    ReplyDelete
  16. I cannot eat this but boy, if I could. You know, I would love to eat at your house. You are a seriously killer good cook. I haven't even tasted anything, but I can see that you are.

    ReplyDelete
  17. There's always another good choice than just having the Chinese roasted pork. Your seasoned pork loin looks just so good.
    Blessings, Kristy

    ReplyDelete

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