What do I do with 1 lb. boneless pork roast - uncooked?

Roger Townley
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17 Comments

Healthline May 7, 2015
Mykonos Pork Roast with Tzatziki Sauce is a flavorful, Mediterranean-inspired recipe: http://www.healthline.com/health-recipes/mykonos-pork-roast-tzatziki-sauce
 
LizC May 7, 2015
Rub it with garlic, salt and pepper. Wrap with thinly sliced pancetta and roast it. Some liquid in bottom of pan-- stock or white wine --will help keep it moist. And the pancetta crisps up and is delicious on top.
 
amysarah May 7, 2015
I just bought a boneless loin for Sunday lunch (Mother's Day means your mother makes you lunch, right? Is that backwards?) Planning to rub it with smashed garlic, fresh rosemary, Dijon and s/p, then roasting it wrapped in bacon - I made apple/ginger chutney already, but otherwise fresh applesauce would be good with this.
 
annette May 7, 2015
Make this spicy pork for tacos or to serve with rice and beans.
Cube the pork (¾ inch), make the spice mixture, and marinate it overnight. My proportions are for 6 lb. pork, but you can divide it down appropriately.
10 cloves garlic
3 Tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne powder
1 Tablespoon oregano
2 Tablespoons lemon or lime juice
2 Tablespoons olive oil
Drop the garlic into the whirring processor. Add other marinade ingredients and grind into a pulpy mush. Toss mixture with pork cubes, and rub in with your fingers.
The next day, preheat oven to 500. Pour two cups boiling water (less for 1 pound of pork) into a heavy, lidded pot, like a Le Creuset. Add meat and marinade. Cover, and bake half an hour. Take the lid off, and cook until done, adding water as needed to keep it moist and juicy. Leftovers freeze well.
 
Windischgirl May 7, 2015
Is it a loin or a tenderloin?

You could marinate it and then grill it.
For tenderloin, I like coating them with a crust and roasting on a foil covered baking pan. My fav crust is Spanish flavors and includes crushed sliced almonds, fresh parsley and rosemary, paprika (smoked is nice), garlic, salt and pepper, mixed with olive oil to make a chunky paste.
 
Susan W. May 6, 2015
Are you sure it's one pound? That is very small.
 
ChefJune May 6, 2015
Is it a loin or a shoulder roast? I do different things with the two. The loin is extremely lean and cooks quite rapidly. The shoulder takes well to long slow cooking.
 
Roger T. May 6, 2015
loin roast
 
ChefJune May 6, 2015
For a loin roast, I like to poke a hole through the center (horizontally) and push in some dried fruit that's been marinated in rum or Cognac, etc. then roast. How long depends upon size. I always use a digital thermometer that tells me when it's reached the desired temp 0f 135 F. The meat will continue to cook as it rests for 10 or so minutes before you carve it.
 
ChefJune May 6, 2015
For a loin roast, I like to poke a hole through the center (horizontally) and push in some dried fruit that's been marinated in rum or Cognac, etc. then roast. How long depends upon size. I always use a digital thermometer that tells me when it's reached the desired temp 0f 135 F. The meat will continue to cook as it rests for 10 or so minutes before you carve it.
 
Susan W. May 6, 2015
135 is a dangerous number. The roast will only rise 5 degrees at the most.
 
ChefJune May 7, 2015
Susan, that is not my experience. Besides that, medium rare pork is no longer dangerous. Especially in organic, free-range animals. I never purchase nor cook feed lot animals of any kind, nor do I recommend doing so.
 
irina May 6, 2015
I like to use it for cuban also.
It's also great as carnitas for tacos.
Or chinese stir fry.
Or pound them out and make schnitzel.
Lot's of use for it.
Cheers
 
irina May 6, 2015
I like to use it for cuban also.
It's also great as carnitas for tacos.
Or chinese stir fry.
Or pound them out and make schnitzel.
Lot's of use for it.
Cheers
 
keel May 6, 2015
I like to slow cook it with a marinade of orange juice, lime, garlic and onions. I then use it to make a cuban sandwich.
 
ChefJune May 7, 2015
That sounds SO good for a shoulder roast or a Boston butt.
 
Susan W. May 6, 2015
I'm obsessed with chicken and pork cooked in milk. Marcella Hasan has a good one for pork and here's one from this site.https://food52.com/recipes/26464-pork-cooked-in-milk-maiale-al-latte
 
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