Roasted Pork Loin - Master Cookbook Recipe # 504

Name: Roasted Pork Loin - Master Cookbook Recipe # 504
Prep time: 15 min
Total time: 15 min
Yield: 3 (Varies by roast size)
Cuisine: Southern
Ingredients: Large pork loin; 1 Large onion (sliced); 1 Bell pepper (sliced); 2 cups Chicken broth; Chris’s Rib Rub (Master Cookbook Recipe # 598); Alternative: A blend of salt, white pepper, cayenne, soul food seasoning, roasted garlic powder, and steak seasoning.; Heavy-duty aluminum foil; 13”x9”x2” Baking pan

This Roasted Pork Loin is a showstopper that is surprisingly simple to prepare. By using a heavy-duty foil "wall" and a savory chicken broth bath, we ensure the roast stays incredibly moist while the top gets perfectly seasoned. The combination of slow-roasting with bell peppers and onions creates a natural sweetness that permeates the meat, leaving you with a tender, flavorful roast that is perfect for a Sunday dinner or a special holiday gathering.

This is recipe #504 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Cook Time - PER POUND: 30 min

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Ingredients

Large pork loin
1 Large onion (sliced)
1 Bell pepper (sliced)
2 cups Chicken broth
Chris’s Rib Rub (Master Cookbook Recipe # 598)
Alternative: A blend of salt, white pepper, cayenne, soul food seasoning, roasted garlic powder, and steak seasoning.
Heavy-duty aluminum foil
13”x9”x2” Baking pan

Instructions

Prep the Foil: Pull off 2 or 3 long pieces of heavy-duty foil (much longer than the roast). Place the pork loin fat-side down on the foil.
Season: Season the roast generously on all sides. Once seasoned, flip it so it is fat-side up in the center of the foil.
Create the Wall: Fold the foil up around the sides of the roast to create a "perimeter wall," but leave the top of the roast exposed.
Arrange in Pan: Place the foil-wrapped roast into your baking pan. Surround the foil wall with the sliced bell peppers and onions. Carefully pour the chicken broth into the pan (around the foil, not over the meat) so you don't wash off your seasonings.
Roast: Bake at 350°F for 25 to 30 minutes per pound.
Check Temp: Ensure the internal temperature reaches at least 155°F before removing from the oven.
Rest: Let the roast rest for 15 minutes before slicing against the grain to keep all those juices inside.

Notes

Tammy’s Pan Sauce: Don't let those delicious pan drippings go to waste! Melt 3 tbsp of salted butter in a skillet and whisk in 3 tbsp of flour. Brown the flour slightly, then slowly whisk in 1 cup of the broth and juices from your roasting pan. Bring it to a boil until thickened. If it's too thick, just add a little water until it's just right for pouring over your sliced pork.