Pork Roast - Sewickley,PA

Pork roast and pork tenderloin are different - but you can cook both in a slow cooker if that is what you are looking for. For a pork tenderloin, I like to bake mine in the oven. You can do anything with it - it is so easy. For a guaranteed tender pork tenderloin, I would salt and pepper it, coat it in honey mustard (now premade in the mustard section of the store) and wrap some bacon around it. Bake at 375 for 40 minutes. It's okay if it is a little pink in the middle - it is safe to eat like that.

I like smoking a pork butt roast and then having wonderful pulled pork. I have used apple chips and mesquite. Both have not only wonderful aroma outside but also the roast's flavor is so good.

I do mine in the oven or the crockpot it comes out great both ways. Pork roast (or boneless pork loin chops) 1 large onion, fresh or canned mushrooms, 1 can cheddar cheese soup, 1 can of cream of mushroom soup. Salt and Pepper the meat pour the can's of soup then add 1-2 cans of milk cover tightly with foil (for the oven) and bake for approximately 3 hours or until fork tender. This makes the best gravy I serve with a vegetable and mashed potatoes. I also use the same recipe with Boneless Eye of Round.

I'm making this tomorrow. The original recipe says it makes 8 servings; we get a little more than 4 servings.

Tender Pork Roast

1 boneless pork roast (~ 3 lb.)
8 oz. tomato sauce
¾ c. soy sauce
½ c. sugar
2 tsp. ground mustard

Cut roast in half; place in 5 qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low 8-9 hours or until 160-170 degrees. Remove roast to platter. If desired, skim fat from pan juices and thicken for gravy.

Enjoy,
J.

I get a pork roast (the kind wrapped in the net/string thing) in a dish put some olive oil and rosemary and a little garlic and onion powder. roll the roast in it to cover it all over. in a baking dish close to the size of the roast take 2 pc's of aluminum foil and crumple up to make a little shelf for the roast to sit on. put the roast on the little crumpled up pc of foil (so it is nt on the bottom of the pan I am sure there are technical terms for this lol but I don't know them) bake in oven till roast is done. the olive oil will make a crispy layer that keeps the juice inside the roast it will be nice and moist.

The KEY to a good pork loin roast, nice and juicy, is this: Wrap it in foil, cook it at 350, and cook for 25 minutes per pound. If you follow these three rules, you'll get a perfect pork loin roast every time. We used to hate pork roasts because they always came out dry - until someone gave me the 3 golden rules LOL. Season it the way you want, and if you like, you can cut open the top of the foil during the last 5-10 min of cooking, but it's up to you.

FYI - if you shop at Sam's club, they have awesome flavored pork loin roasts (Portabello & cracked pepper, Italian Bruschetta, Applewood smoked bacon, etc). These have the same 3 golden rules in their cooking instructions.

For all pork products they're "done" when they reach an internal temp of 140 degrees.

If you cook them beyond that... it's guaranteed they'll be dry.

Pork loin is a very low fat cut, which means you have to be very careful about overcooking (the higher the fat content the juicier a pice of meat tends to be). It's also not a roast... and at least when I cook them tend to be done in around 20 minutes... as opposed to a roast which can easily take 40min to 2 hours.

A meat thermometer won't steer you wrong.

Fish - as soon as it flakes
Pork - 140 degrees
Poultry - 180 degrees
Beef (well done) - 160 degrees
Beef (medium) - 145 degrees
Beef (rare) - 130-135 degrees

Google "slow cooker pork" . I just did it and got over a million hits. There is the most amazing recipe for slow cooked pork at allrecipes. com. http://allrecipes.com/Recipe/Amazing-Pork-Tenderloin-in-t... I have found that your crock pot is the best way to cook meat that tends to dry out. Good luck!

Put it in the crock pot!! I make pork loins all the time in there use either broth, bbq sauce or redwine are good opotions for your liquid...

hatfield makes a preseasoned one that is awesome, its italian flavored

Here's our standby recipe for pork tenderloin - it's so easy and amazing every time!

http://www.eatingwell.com/recipes/mustard_maple_pork_tend...

Good luck,
H. S

I often put one in a roaster with a packet of onion soup mix and a couple cups (2-3 depending on the size of the roast & pan) and put on 350 for about 1 1/2 - 2 hours. Yum & never dried out!

Hi, M.:

Do you wrap your meat in tin foil?
That helps.
Good luck. D.

Hi M.,

The key to cooking a pork roast is first seasoning it, then wrapping it in Saran wrap first and then wrapping it in foil to keep the saran wrap from burning. My husband is a chef and he makes a wonderful pork loin. It will never be dry!

M.

I like you make pork loin. I found the best way to keep it from drying out is to cook it in a crock-pot. It usually just falls apart and is very moist. My whole family including relatives love when I make it that way. I just put a little water in the bottom, put the loin in and turn the crock-pot on low (it's better) and check on it throughout the day until done. It may take a little longer, but I think it's worth it.
M.

HI M., I have a fail-proof recipe for any kind of roast! Grab your crock pot, spray it lightly with cooking spray (makes for easier clean-up) add half a can of your favorite broth (chicken broth works for everything but if you want a good beef gravy for pot roast use beef) sprinkle some dried onion (to taste) and some garllic peper into the broth. Add your roast pour in the rest of the can of broth, sprinkle the roast with a bit of garlic pepper. Cook for 8-10 hours on low. (It's a good idea to turn the roast over at least once durring cooking.) Use the cooking broth for gravy with a bit of flour....don't use any salt unless you use "salt-free" broth (I learned that one the hard way!) If you want veggies with your roast add them to the crock pot around an hour before the roast is finished. Crock pots are great for corned beef too! Just use water instead of broth! Remember these quicke crock pot rules: Everytime you take the lid off it take 1/2 an hour longer for your meal to finish, seasonings flavors build durring the low/slow cooking process so go lightly, herbs can get bitter so add them durring the last hour of cooking, always use condensed or evaporated milk never fresh cause it will curddle. The Fix-it and Forget it Crock pot cookbook is a great way to free yourself from the kitchen while enjoying some really great meals. Have fun

Ditto Riley. Her advice is spot on.
You gotta use a meat thermometer to gauge the cooking of it. Or it will dry out. And take it out of the oven pronto or it will dry out... and keep cooking internally.
ALSO... once you take it out of the oven. LEAVE it sitting at least 15-20 minutes, before you cut/slice it... or all the juices will run out of it, making it drier. Don't even poke it with a fork or the juices will run out of it.
And remember, even when you take it out of the oven, it is still 'cooking.'

Or, cook it in a crock pot. I do that too. Very good and moist.

good luck,
Susan