A whole pork loin (about 6-8 lb.) can be cut in half, making it easier to fit into a zip-lock bag for marinating. If starting with a smaller roast, cut down a bit on the marinade ingredients. It may still take up to 1 1/2 hours to cook; a meat thermometer stuck in the middle of the roast should read 155 degrees when it’s done.
There are many ways of cooking the pork loin (longer on low heat, or a shorter time on higher heat); roast it at a steady 325 degrees for a most tender roast. Even for a smaller group, cook up the whole roast (cut in half), and save half for meals later in the week. A 6-lb. pork loin roast will serve 10 or so.
- 6-8 lb. boneless pork loin roast
- 1/4 c. apple cider vinegar
- 2 TBS. sugar
- 1 tsp. salt
- 1/4 c. olive oil
- 1/4 c. frozen apple juice concentrate
- 1/4 tsp. cloves
- 1/2 tsp. black pepper
- handful of fresh sage (or sub less dried)
- handful fresh rosemary (or sub less dried)
- 3-4 fresh apples (optional)
1. Warm in a small bowl in the microwave, 30-60 seconds, until sugar dissolves: > 1/4 c. apple cider vinegar > 2 TBS. sugar > 1 tsp. salt
2. Mix above ingredients until smooth. Add: > 1/4 c. olive oil > 1/4 c. frozen apple juice concentrate > 1/4 tsp. cloves > 1/2 tsp. black pepper > about 1/4 c. total of chopped fresh sage and rosemary (or sub a lesser quantity of dried herbs)
3. Into a zip-lock bag or two, add the meat and the above mixture: > 6-8 lb. boneless pork loin roast, cut in half (or leave whole if using smaller roast) > The marinade mixture
4. Let the pork roast marinate for a day or two. To serve, roast the meat in an iron pan (or other baking dish), with fat side up, at 325 degrees for 45-50 minutes. Remove from oven to add: > (Optional) 3-4 cored, sliced apples, peeled (if desired)
5. Finish roasting the meat and apples, still at 325 degrees, for 45-50 minutes longer, until meat thermometer reads 155 degrees. Remove from oven, letting meat rest for 15 minutes or so, to reabsorb its juices. Slice, arrange on a platter, and serve.