Receta Seasoned Pork Loin Roast w/Basting Sauce

by Pam's Midwest Kitchen Korner

Thought you knew  all there is to know about pork?  Let's see...   *  Throughout history, pork has been the most widely eaten meat in the world, and still is today. *  It has an impressive consumption rate of 40%, compared to 29% for chicken and 24% for beef. *  We evidently can’t get enough of bacon, since a third of pork consumed is via bacon.  No surprise there! *  Most food folklore suggests that New Year’s feasts should include pork and sauerkraut to ensure good luck in the coming year.  We concur! *  Cincinnati, Ohio celebrates its pork slaughterhouse heritage with the “Flying Pig” marathon each May. *  Around 20% of pork is made up of protein, making it an important muscle building meat. *  The record for the longest sausage ever made is 59.14 km (36.7 miles) long, people just love sausages. *  The average person will eat 28 pigs in their lifetime. *  Pork tenderloin cuts are almost as lean as skinless chicken breasts. *  The first recorded recipe for a pork pie was 1390 in the kitchen of the Court of King Richard and today’s pork pie is still a direct descendant of the medieval pie tradition. *  Scientists believe that pigs are one of the most intelligent animals, ranking close behind apes and dolphins. *  Pigs are truly a clean animal.  They don’t have sweat glands and pale pigs sunburn; hence, they roll in mud to keep themselves cool.  I grew up on a farm and saw my share of pigs rolling in the mud.   *  The word “barbecue” derived from French-speaking pirates, who called this Caribbean pork feast “de barbecue et queue,” which translates “from beard to tail.”  In other words, the pig roast reflected the fact that the hog was an eminently versatile animal that could be consumed from head to toe. *  The word “earmark” which we now use to mean 'to designate’ or ‘to set aside for a particular purpose’, actually has a very simple origin:  for centuries, farmers marked their livestock with distinctive notches in the animals’ ears.  Earmark in the figurative sense, 'to designate' arose in the last 19th century. And if all that’s not enough, who could’ve imagined this: *  There are approximately 80 people in the United States listed on whitepages.com with the last name ‘Pork.’  I don’t know one of them, do you? What I do know is that a good pork roast will never let you down, especially when it’s rubbed with herbs and then basted with a tangy sauce while roasting; it’s equally delicious cooked on the grill as in the oven. This seasoned pork loin roast is affordable, elegant and perfect for your dinner, and any time you want to feed your guests well. Bill and I were amazed how delicious it was.  Leftovers for sandwiches?  Now that's a bonus! Seasoned Pork Loin Roast w/Basting Sauce Ingredients: 1 (5 pounds) boneless pork loin roast 1 tablespoon olive oil 2 tablespoons rosemary 2 tablespoons sage 2 tablespoons thyme 2 tablespoons parsley 2 tablespoons sea salt 2 tablespoons seasoned pepper Basting sauce, recipe below Method: Preheat oven to 350°. Rub outside of the roast with oil. Mix remaining ingredients in a small bowl and liberally season all sides of the roast. Place the roast on a rack on top of a roasting pan. Bake, uncovered, 2 to 2½ hours, until thermometer registers 155°. Meanwhile, in a large saucepan, combine the basting ingredients. Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes. Brush over roast occassionally while baking.  Let roast stand 10 minutes before slicing. About 18 servings Basting Sauce Ingredients: 3 cups water 2 tablespoons lemon juice 2 teaspoons dried minced onion ½ teaspoon garlic salt ½ teaspoon seasoned pepper ½ teaspoon lemon-pepper seasoning ½ teaspoon lemon zest Printable recipe Enjoy!