Roast Pork

pork roast, loin

garlic,

Salt and pepper

bay leaves

white vinegar

thyme

Preheat oven to 325 degrees. Pierce the roast in several places with a two-pronged fork. Force some minced garlic into each hole, again with the aid of the fork. Sprinkle liberally with salt and pepper. Place the bay leaves in the bottom of the roasting pan. Place the roast on top, fat side up. Combine vinegar and thyme, and pour evenly over the roast. Place in oven, allowing 35 minutes baking time per pound. Baste occasionally.

Loved it! It was amazingly tender and moist. I used apple cider viniger, little chicken broth, and a put a ton of whole garlic cloves! I put slits all over the fat side of the pork and stuffed them in. I also placed the pork on top a row of celery and a quartered onion, like a rack in my Dutch oven. This was a super easy roast for me, they used to intimidate me for some reason. Well, we all loved it so much I just made another one today, since we are having another snow storm in Boston today, tomorrow...etc. ugh. I def recommend this recipe!

The recipe has potential. But like another reviewer said, steps are missing. I chose to marinate the roast with a dry rub for a few hours. The garlic flavor gets in  better that way and I don't need to poke the roast. Then I browned the pork on all sides in a cast iron pot. I added onions and carrots. After they browned  I poured the vinegar over the pork, covered the pot and put it in  the oven. After 2 hours it was done with plenty of juices left. Next, set the pork aside. Place pot on low flame adding a half cup of beef broth and 1 cup of frozen mixed vegetables. Simmer 5 minutes and you've got your side dish and gravy to spoon over the pork. Vinegar is great for stews and roasted meats!

Great recipe, very tasty and the pork roast comes out juicy and tender, not dry. I added some onions, water, and carrots to the basting pan for added flavor and to have veggies to serve with dinner. The vinegar flavor was perfect for the vegetables. I'm definitely going to be making this again. Give it a try!

I made this for dinner tonight. Differed from the recipe a bit though. First off, I inserted 4 whole cloves of garlic (not minced). next, I wrapped the entire roast in foil. It came out very tender. It was moist, but dry on the tongue. I think I overcooked it a little bit. I went 2 hrs @ 300 degrees for what was probably a 3 lb roast.

Very good flavor but added about another 3/4 to 1 full cup of chicken broth throughout the roasting process.  Also, sliced a medium onion and added it to bottom of pan along with other ingredients.  Set the pork roast atop the onion.

Just ok.  Easy recipe and meat came out tender and juicy.  But all I could taste was garlic.  Luckily I made a gravy which added enough flavor to make the meal acceptable.  I probably will not make this recipe again, though

So simple and Sooo good. My dinner guest and I loved this and the ultimate compliment is when they ask for more. I had no problem with liquid cooking off but did take advice of others in adding little chicken broth or bouillon in bottom of pan and used for basting during cooking. Agree with others that vinegar was best secret ingredient here. Roast was super tender and juicy and this was a cheaper cut, but turned out fantastic.

This recipe is fantastic! The vinegar addition is just a superb idea...the roast was tender &amp; absolutely delish! I added sliced apples, potatoes &amp; onions to the roasting pan &amp; cooked this at a higher temp than was suggested, 375 did the trick for me. Kudos to the peep who invented this dish, bravo!! 

This was very easy!  I didn't use the bay leaves, but it was still very tasty! I put spices on, then browned all sides (very cheap cut! before I put it in the oven. Some people said that the liquid was used up quickly, so I put a little water and chicken bullion in bottom of pan. I used apple cider vinegar, and it was good.  If possible, I think putting it in a slow cooking oven would be good. This did turn out, almost falling apart, but it was a little dry.  I just used the juices from the bottom of the pan to coat the pieces.  Really good!  Would absolutely do this  again!!  (it looks like it says that I am 77!  LOL!  Ah, no!!

Just as everyone said, flavorful, moist and I loved that it had everything I had in my pantry.  Next time I might try the apple cider vinegar.

roast pork

Servings: 5.5

Cost: $6.03 /serving

Author : Food Network

Ingredients

Instructions

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