Ingredients:

1 (2 lb) pork loin roast
1 T garlic, minced
2 T meat rub

Spoon Mage™ Note:

If your roast is a different size, no worries.

It will take a room temperature roast about 20 minutes per pound to reach perfection – 145° F in the thickest part of the roast.

If your roast is still cold from the refrigerator, do not raise the oven temperature. Just increase the cook time by about 20-30 minutes so that the roast reaches the ideal temperature. You will still get super tender and juicy meat. The internal temperature is the key.

Yes, I know – the meat won’t be well-done at that temperature and will have pink in the middle. It’s ok. Modern farming and science have worked together so you can be confident that the problem with under-cooked pork that led to an unfortunate happening called trichinella is no longer an issue.

Trichinella is quite nicely killed at 137° F. So pork is not only safely pink in the middle at 145° F but cooking just to that temperature is the best way to guarantee tender juicy meat. Get an instant read thermometer. They are inexpensive and worth every penny.

If you wish to use more rub, go right ahead! Two tablespoons will provide a nice light dusting all over.

You should get six nice servings of two slices each out of one two-pound roast. If you roast more than one, make sure the pan is big enough so that the roasts do not touch and are about one inch apart from each other. You may end up having to add 5-10 minutes to the cooking time. Check both roasts for temperature in case one is done first. If it is – remove it from the oven and tent while the other roast finishes.

Directions:

Preheat the oven to 325° F.

Use a paper towel to wipe the roast. The fatty part will be the top of your roast.

Using a very sharp knife, make two long lengthwise slits about 1 inch deep lengthwise from one end to the other. Do not cut completely to the end, stop the knife just sort of cutting all the way across. If you goof, don’t fuss over it.

Stuff the slits with the garlic.

Massage the rub all over every surface of the roast.

Line a small baking dish with foil and lay the roast, garlicky side up, in the middle.

Roast for about 1 hour, or until the meat is only just 145° F in the thickest part of the meat. The exact length of time will depend upon the pre-cooking internal temperature of your meat as well as the weight.

Remove from the oven and loosely tent with foil for 5 minutes.

Slice and serve with Pancetta, Great Northern Beans, and Rice – and a crispy green salad! Now, wasn’t that easy!