Wednesday, October 24, 2012

Pork Roasts

In the fall Pork is usually lower in price than Beef.  That is true this year. Also Pork is a lot leaner than it used to be so it can be a good choice to lower your fat intake and still have some flavor.  I just bought a nice Pork loin.  It was huge!! So I divided it into three smaller roasts.  The first one I cooked Sunday - that recipes follows.  However I will take one of the left over uncooked roasts and cut it into boneless pork chops.  The other one I will keep for smoking and making great shredded pork or just eat it as a roast.

Here is the recipe

2 - 4 lb boneless Pork roast
2 oz of apple juice or water

Preheat the oven to 350

Rinse the Pork and pat dry.  Set it in a small roasting pan with the fat cap up. Sprinkle with DAVIS DUST and rub some on the ends too.   Add the apple juice to the bottom of the pan.. Cover with foil being sure to tent so that the foil does not touch the meat and it is sealed around the edges.

Bake for 1 hour or until the temperature is 145.  don;t overcook or it will be tough.  Remove form oven and let it rest for 10 minutes.