Sunday, November 12, 2006

A Sunday Pork Roast....

Tenderizing and Cooking a great Pork Loin Roast....

Many folks ask me just how I get my pork roasts to come out so tender and tastey…well sir…several years back these real good friends of ours…Chris & Bill Kimber… shared their method of just how they be a doin it…and it works every time it does….here tis…

1) Place yur roast inta a large kitchen type plastic baggie (or not.. if’n ya don’t have one handy), and…with a “Meat Mallet”…beat the living hell outta that roast until its much more tender than when ya started.

2) Rub the roast with a mixture of:

9 Garlic cloves (Finely Chopped),
1 Tablespoon Brown Sugar,
1 Tablespoon Hungarian Paprika (or regular will do just as well),
3/4 Tablespoon of Black Pepper.

3) Pre-heat yur oven to 500 degree’s….that’s right…500 degrees.

4) Put yur roast on a bakin rack and then inta a bake’n pan…place it inta the pre-heated oven for 20-25 minutes (till its nicely browned).

5) Remove from oven..put meat thermometer inta the thickest part of the
Roast and return it to oven.

6) Lower oven temperature to 325 degrees…cook roast till meat is done…about 180-185 degree’s.

Serve up with a nice batch a mashed taters & gravy and ENJOY!