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A Little Pork Love

Lets talk warm, comforting foods for cooler fall evenings for just a minute...

Fall happens to be my (Rebecca) favorite time of year, I love the changing leaves, the cooler temps, and all the slow cooker/roasting pan/simmer all day soups and stews that go along with it.

I'm also a huge fan of pork loin roasts...I hardly ever buy pork chops, I would rather buy a pork loin roast and cut my own chops, it tends to be more economical and I get to choose the thickness of the chops!

On occasion however, I love a good pork loin roast, and we made one the other night that was amazing! We took one of the roasts from the store and covered it with dry rub seasoning and seared all sides in a hot skillet for just a few minutes. Then I put it in a roasting pan with the fat side up (I have a stoneware one that it fit perfectly in) with a little bit of vegetable stock (I didn't measure, but it was enough to have about an inch of liquid in the bottom) and covered it with a honey garlic glaze (1/4 cup honey, 1/4 cup butter, about 2 Tbsp minced garlic, 2 Tbsp soy sauce (we use low sodium) and 1 Tbsp or so of rice wine vinegar).

In the oven, covered, at 350 for about 20 minutes per pound (ours was just over 2 lbs and I baked it 45 minutes, then broiled it for a few minutes to get a nice crust on top).

Then let it sit for at least 10 minutes. I am famous for running late or being impatient and not letting meat rest long enough but trust me, you want it to rest 10-15 minutes, it makes all the difference in having a moist pork roast vs. a dry one.

Once I pulled the roast out, I dumped the broth in a pan and brought it to a simmer with a Tbsp of corn starch and cold water to make a sauce, and tada! Even our youngest had seconds.

Swing by and see us to get the pork loin, dry rub and honey here at the store!

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