Roasted Pork Loin

Pork loin roast, served with Bellair greens & sweet potatoes and fresh bread

Heat the oven to 450 degrees.

First pierce the loin roast with a thin knife and insert some slivered garlic all over. Salt generously, and then in a skillet, over medium/low heat on the stovetop, put the loin roast fat side down and render some of the fat out (about 10 minutes).

Place the roast in a roasting pan (or just use the skillet if it's oven safe). Roast in the oven undisturbed for 10 minutes. Take out and add a half cup cider, beer, or wine. Reduce heat to 325 and roast, taking out to baste with the juices every 10-15 minutes.

Loin roast with the skillet sauce

If the skillet runs dry, add more cider/wine/beer. Depending on the size, it will take about one hour 15 minutes total give or take. You're shooting for an internal temp of 165. Once it's done, let it rest and make a pan sauce by reducing the juices (you can add more liquid if there isn't much). Slice thinly and serve with the sauce. Leftovers are great the same way or make a luxurious sandwich!