Garlic & Peppercorn Pork Loin Roast
This bone-in pork loin roast is quick, easy, and flavorful! It's best to marinate overnight, but a quick marinate will work too.
Equipment
- 1 Food Processor or Blender
Ingredients
- 3.25-4 lbs. Pork Loin Roast
- 8-10 Cloves Fresh Garlic
- 16 Whole Peppercorns
- 2 ½ tsp. Dried Oregano
- 3 Tbsp. Olive Oil extra virgin
- 3 Tbsp. Organic Apple Cider Vinegar with "The Mother"
- 1 Tbsp. Salt
- 1 Lemon
Instructions
- In a blender or food processor, blend together the 8-10 cloves of garlic, 16 whole peppercorns, 2 ½ tsp. dried oregano, 3 Tbsps. olive oil, 3 Tbsps. apple cider vinegar, and 1 Tbsp. salt.
- Poke roast all over with a fork then rub seasoning mix over it.
- Cover it and let sit in the fridge for 3 hours - overnight.
- When ready to bake, remove the roast from the fridge and place it in a baking pan. Squeeze a lemon over the meat and bake at 350℉ for 2-3 hours or until the internal temperature is 145°-155°F. Use a leave-in meat thermometer to ensure it doesn't overcook.CROCK POT COOKING:Put the roast and 1/4 a cup of water or broth and cook on low for 6-7 hours or until internal temperature is 145°-155℉ELECTRIC PRESSURE COOKER INSTRUCTIONS:Put the roast and ½ a cup of water or broth and cook on high pressure for 20 minutes per pound.
- When the roast is cooked, remove it from the oven, tent it with aluminum foil, and allow it to rest for 15 minutes. This will allow the meat to firm up some, let the juices redistribute, and make it easier to carve.
- After resting, cut off the backbone of the roast. Then turn the roast onto the cut side and slice between the rib bones so each piece will have a rib bone with the meat. Serve and enjoy!
Nutrition
Calories: 429kcal
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