- (3.25 - 4 lbs.) Pork Loin Roast
- (8-10 Cloves) Garlic
- (16) Whole Peppercorns
- (2 1/2 tsp.) Oregano
- (3 Tbsp.) Olive Oil
- (3 Tbsp.) Cider Vinegar
- (1 Tbsp.) Salt
- (1) Lemon
Step 1: In a blender or food processor, blend together the garlic, peppercorns, oregano, olive oil, cider vinegar, and salt.
Step 2: Poke roast all over with a fork then rub seasoning mix over it.
Step 3: Cover it and let sit in the fridge for 3 hours - overnight.
Step 4: When ready to bake, remove the roast from the fridge and place it in a baking pan. Squeeze a lemon over the meat and bake at 350° for 2-3 hours or until the internal temperature is 145°-155°F. Use a leave-in meat thermometer to ensure it doesn't overcook.
CROCK POT COOKING:
Put the roast and 1/4 a cup of water or broth and cook on low for 6-7 hours or until internal temperature is 145°-155°F
ELECTRIC PRESSURE COOKER INSTRUCTIONS:
Put the roast and 1/2 a cup of water or broth and cook on high pressure for 20 minutes per pound.
Step 5: When the roast is cooked, remove it from the oven, tent it with aluminum foil, and allow it to rest for 15 minutes. This will allow the meat to firm up some, let the juices redistribute, and make it easier to carve.
Step 6: After resting, cut off the backbone of the roast. Then turn the roast onto the cut side and slice between the rib bones so each piece will have a rib bone with the meat. Serve and enjoy!
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.