I found, what I thought, was a beautiful Pork Loin Roast on sale $1.88 per pound. I thought that I had made a good looking Pot Roast Pork, but I guess not.
I served a nice lunch today of sliced roast, pan gravy, stemmed carrots and broccoli and a salad.
The meat was as dry as sawdust!
Here’s what I did:
I dried the meat off first and then seasoned with S&P
heated the Dutch oven with EVOO to just smoking
browned that baby nicely on all sides
once it was done I put it aside and did a sweat of aromatics and herbs
deglazed the pot with a glug of dry white wine scraping up the bits
put the meat back in the pot, atop the veggies
then poured in about a cup and a half of chicken broth.
Into a preheated oven of 375⁰, and immediately turned it down to 325⁰ to cook covered for 3 ½ hours. It was gorgeous!
I let the beauty rest and cool completely prior to wrapping it up and stashing it in the ‘fridge to eat later.
I know that farmers are not producing pigs with very little fat on them, can that make the difference? And if so, how can a get a moist and juicy pork roast in the end? Maybe not buying the loin? Maybe getting the shoulder cut instead?
I’m stumped as a Home Cook…