This is my favorite way to make pork roast: APPLE CIDER BRINED PORK ROAST 3 cups apple cider 3 cups water 1 bay leaf 1/4 cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 � tsp chopped fresh rosemary 1 � tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to � cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat Annie

I often use a slow cooker to cook a pork roast while I'm at work. More 'simmering' than boiling. The brand I use is a West Bend in which the pot can be removed from the heating element and used on the stove. Here's what I do: put a quart of cheap chicken stock in the pot, add a healthy amount of garlic and a good squirt of sriracha. Bring that to a boil on the stovetop, add the pork roast, return to a boil and then put the pot on the slow cooker's heating element and allow it to simmer for hours. After a few hours you have some juicy tasty fall-off-the-bone pork, with much of the fat simmered off and the rest of the fat easily separatable from the meat. Is it as good as Marcella Hazan's Pork Loin braised in Milk? No. Is it as good as oven roasted pork roast? No. But for the effort expended, it's pretty darn good. I'll often come home for lunch, start this dish, and let it simmer away until I come home after work. The leftovers make great sandwiches.

I had a lot of leftover pork so I ginned up a "pork stroganoff" that came out tasty. I sauteed onion, garlic and crimini mushrooms, then added the cubed pork with 1 can beef broth and 1 Tbl tomato paste, 1 tsp worchestershire sauce, 1 tsp caraway seeds, 1/2 tsp marjoram, S&P to taste. I let that all simmer nicely and stirred in 1c sour cream and sprinkled in paprika before serving over egg noodles. Very fast and easy, and it all disappeared. I served that with tossed salad, oven roasted broccoli and pumpkin bread.

Thanks, dcarch. Someday I may buy a sous vide unit. This rolled boneless roast is about 4.5” diameter and about 12” long. i should have started earlier, cuz it will be done at around 8:45 pm or later. When were busy, we cut thin slices of the refrigerated roast, and make sandwiches from it — adding thinly sliced onions, good mustard, greens, whatever. The loin roasts wereon sale for about $1.80/Lb. we froze half of it. usually when we buy a loin roast, we cut some sections into chops to use for ground pork that’s often used in Asian dishes. The news says that the price of chicken is going to increase. I just made a large batch of Maine Fish Chowder. super easy, super delicious. None of that thick wallpaper paste matrix. Fresh clean fish, potatoes, onions, rendered lean salt pork (finely diced bits, crisped), hot water, milk, bit of butter. Better the next day. I took process photos if anyone wants instructions.