Pork Roast

[Deleted]

I got a boneless pork roast on sale. It looks like tenderloin. I want to roast it in the oven. How should I season it? I don't like heavy flavored herbs like oregeno, any suggestions? I thought about rolling in salt and coarse black pepper and putting in some garlic, potatos, onions, carrots and celery.

[momo]

Garlic, pepper, lemon pepper or rosemary are some of the seasonings I like on pork roast. I don't think you can go wrong with any of the ways you listed.

One of DH's faves is with lots of little cloves of garlic pushed slightly in under the surface. When it is nearly done cooking, add a can of sauerkraut for the last half hour. He raves over this!

[Kathy]

I like the salt and coarse black pepper seasoning but if you want to kick it up a bit-a good Cajun seasoning rubbed on will give it more flavor.
I put the Cajun seasoning rubbed roast in a baking pan with some onions & garlic and about 1/2" of water.
It makes a very flavorful roast and the pan juices are good for making gravy.

Let us know what you finally end up putting on your roast.
I have a number of pork loin roasts in the freezer. I found a good sale- whole pork loins for $1.68/#, I bought 2 of them! When I got them home I cut some into boneless chops & the rest into roasts.

[kyosa]

I often grill tenderloins and pork roasts over low heat with just seasoned salt, either Lowery's or a generic version, sprinkled on fairly liberally. It usually comes out pretty good and I don't see why it wouldn't work for oven-roasting too.

[bbird]

Yum pork roast and roast beef are comfort food for me! You really can't go wrong cooking them. (except adding salt...yuk, yuk, lol)

All I do is pepper them, slice some onion and lay on the roast. Keep some water on the bottom of the pot and roast away...cook a long long time. Longer then any cook book will tell you, just make sure to keep adding water. When you can stick a fork in it and it starts to fall apart its done! No need for a knife, just shred it with a fork.

Hmmm, maybe that is what we will have tomorrow!

[Deleted]

Thanks gang, I have some creole seasoning that I really love on turkey breast, I think I'll put some of that on. By the way if you havn't tried Tony Chachere's Creole seasoning, your missing out. Get it at Walmart.

I got mine for $1.77 Kathy.

[Kathy]

bluecreekrog said:

Thanks gang, I have some creole seasoning that I really love on turkey breast, I think I'll put some of that on. By the way if you havn't tried Tony Chachere's Creole seasoning, your missing out. Get it at Walmart.

I got mine for $1.77 Kathy.

I love all of Tony's products-have you had his blackened seasoning? It's great on just about everything.
$1.77 is a much better price than I paid, I'll have to check and see if they're running a sale on it here.

Enjoy your kicked up roast-those cold pork sandwiches are good the next day too.

[Deleted]

Just a quick update on my pork roast. I kinda combined several of the suggestions. I rinsed it off with cold water and patted it dry. Then I coated it lightly with veg oil and rolled it in the fore mentioned seasoning and coarse black pepper. I used the oil because there wasn't much fat on it. My roasting rack didn't leave much space in the bottom of the pan for water so I quartered 2 onions and put the roast on top of them. Then I peeled 6 small potatos and halved them, oiled, salted and peppered them. I preheated the oven to 350 and cooked the roast 20 min, then I put the potatos in and cooked it uncovered for 50 min, took it out and covered it for 15 min. The result was a roast that had a crisp skin and was almost fork tender. It sliced beautifully, was moist and very flavorful. A meal that was simple but elegant enough to serve to company.
My roast was 4lb more or less and I cut it half since there was only me for dinner and I made vegetable soup at the same time for tomorrow and didn't want a lot of roast left over. As I was eating the thought occured to me that this same recipe with the addition of cabbage wedges or califlower would also be good. Thanks gang, this one was a real winner.
Gonna have to try the blackened seasoning next time catfish is on sale.