I love roast pork loin. I usually buy a small tenderloin, but on the cheap at 2.49/lb at the Littleton Coop in Littleton NH this week is boneless pork loin. Huge hunk of meat, but I just cut it in half and add the list of stuff below and roast it for about 45-50 mins turning it once and voila. Meat for a few days!
- 1/2 cup of vegenaise which is a grapeseed based dairy free mayonaise
- heaping tablespoon of course sea salt
- heaping tablespoon of cracked pepper
- 1/4 cup of horseradish
- 1/4 cup of spicy mustard
- heaping tablespoon of granular garlic or equivalent of fresh or minced
- 1/2 cup or so of extra light olive oil or equivalent light tasting oil
The amounts of spices are not especially important. I’m not much for measuring. It’s by sense and quantity of the main ingredient which is a slab of pork loin.
Rub it all in. I like to cut a few slices in the fat that is usually found on one side of the loin. Slice it the long way so the spices get to the meat on fat side too.
Temp the meat before removing from the broiler. 160 degress F or if you want it well done let it go to 175. Resting will cook it further. 160 is about 50-55 minutes under my broiler. Yours could vary due to temperature variations.
After removing it from the broiler, I broil it on high about 6″ from the heat so it gets nice and crusty, let it rest for about 10-15 mins and then slice to order. Thin slices are the best as this is NOT a tenderloin to speak but it is going to be very tender as long as you don’t cut it in thick slices.
I hope you enjoy this flavorful recipe. I can smell it broiling in my broiler now. MMMMMMMMM
