While running around today (Maggie had spa day), I was trying to decide what to have for supper. I though a nice good ole Sunday roast would work. So stopped in at the grocery store and they were having a sale on pork loin. Loins the size of a small car. And only for $20.
So bought it and after a quick visit to the butcher at the back, I had myself a couple roasts and 8 giant chops. So tonights dinner became a pork loin roast instead of beef.
BONELESS PORK LOIN ROAST
Herb Rub
1 tsp dried oregano5-6 strands thyme, stripped from strand and chopped
3-4 garlic, minced
1/2 tsp onion powder
1 tsp pepper
1 tsp salt
3 tsp dijon mustard
2 tsp sesame oi
Combine the above
Drizzle roast with sesame oil and then rub above mix onto roast
Sear roast on all sides in dutch oven pot with a bit of olive oil in the bottom
Take a plate and lay pieces of bacon on itTake seared roast and place on bacon
Fold bacon around the roast and toothpick ends to the roast
Veggies
In the crockpot place:
Whole white mushroomsBrussel Sprouts
4-5 heads of garlic
1 small onion, rough chopped
2 tsp peppercorns, lightly crushed in mortar and pestal
2 tsp mustard seeds, lightly crushed in mortar and pestal
Salt to taste
Strands of fresh thyme
Drizzle veggies with sesame oil
Place the roast on the veggies, bacon side up
Pour in about 2 c red wine
Place lid on dutch oven and cook at 350F for about half the cooking time required
Remove lid and continue cooking
Roast should take 1-3 hours depending on size. (Sorry, but because my roast was cut from a large slab, I was unsure of how big it really was. It took about 1 1/2 hrs)
Remove roast from pot, scoop out veggies, and strain remaining juices into saucepan to make gravy.