Almost Thanksgiving?

Last week we had a braised pork loin dinner with mashed potatoes, gravy, and stuffing. We even opened a can of cranberry sauce. What a treat! Like springtime version of Thanksgiving dinner.

The pork loin was effortless to make, and so tender it fell apart as I sliced it. I started with a whole pork loin (a good deal at $1.59/lb). Taking into consideration the meals I planned to make with it, I cut first into four roasts and then cut one of the roasts into eight chops. I wrapped the chops and two of the roasts for the freezer, using one roast for this meal. A while back, I had frozen some flavorful broth from a ham I had cooked. I thawed this broth and used it for the liquid to roast the pork loin. Once the meat was cooked, I used the pan drippings and additional water to make gravy.

(As an aside, most meat cutters at your grocery will butcher large pieces of meat for you for free. I chose to cut the pork loin myself because I needed time to decide on recipes and how I wanted it cut.)


Braised Pork Loin

1 pork loin roast, 3-4 lbs.
1/2 cup water or broth (pork, ham or chicken broths work well)
Granulated garlic powder and pepper to taste

Place roast in a medium to large roasting pan. Pour broth around roast, and sprinkle roast with garlic and pepper.

Cover with lid or foil and cook at 250° for about an hour per pound of meat, making sure internal temperature reaches 160° for medium or 170­° for well done.

Remove roast from oven and let rest for 15 minutes before slicing (an electric knife works well).

Makes 6 to 8 servings.