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Thursday, October 16, 2014

Boneless Pork Loin Roast

I cooked a pork roast for dinner last night.  This recipe came from my mother.  She was a wonderful cook and she loved when others enjoyed what she had made.  Everyone was welcome at her table.

Boneless Pork Loin Roast

1 boneless pork loin roast
1 - 2 tablespoons of oil

Salt and pepper the roast all over.
Put enough oil in the pan to lightly cover the bottom.
Heat pan on high and put roast in it.
Brown roast on all sides.
 ( I used a roast that was a little under 5 lbs.  I had to cut it in half so it would fit in my pan.)
Add 1-2 cups of water to the pan. (I add the water until it is about 1/2  way up the roast.)
When the water comes to a boil,  turn the stove down to medium and put a lid on the pan.
Simmer the roast for about 2 hours until it is fork .tender.
When the roast is tender, remove the lid and let the water boil until the liquid is reduced.
Flip the roast over so that both sides get coated in this reduced liquid. It will make it a beautiful caramel color.
Remove from pan,slice, and put on platter.
(It will slice better if you let it cool a little.)

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