Casserole Roasted Pork Loin

Casserole Roasted Pork Loin
Sunday, January 8th, 2012

5 lb. pork loin with rib bones
1 tsp. of Thyme leaves
Large garlic clove
Kosher salt
1 carrot, diced
½ baseball sized onion, diced
Peanut oil
Extra dry vermouth
1 bay leaf

Select a five pound pork loin (bone in) and ask your meat-cutter to remove the flat, bottom portion of the bone leaving the ribs intact (this will greatly facilitate carving, but is not essential).
Cut slivers of garlic off a large clove and stud the pork loin at regular intervals all around. Liberally salt the roast with Kosher salt and sprinkle with the thyme leaves. Rub seasoning into roast and put on a plate and wrap the roast (plate and all) in a plastic bag. Put roast in the ice box to marinate for a day or more.
When you’re ready to start cooking, heat a large skillet over medium high heat and add peanut oil in which to brown the roast. I use peanut oil because it has a high smoke point and doesn’t burn as quickly as many other oils. While roast is browning, add a couple of tablespoons of butter into a Dutch Oven and sauté onion and carrot. Toss in the bay leaf. Clear space in the bottom of the Dutch Oven and put the browned pork loin in. Turn up heat under the Dutch Oven and add the vermouth letting the alcohol evaporate off. Turn off heat. Put a sheet of foil over the top of the Dutch Oven and the cover. The foil keeps the lid clean and makes a good seal for braising. Braise in a 325 oven for 2 hours. When done let stand for half an hour and then serve with braised red cabbage and potatoes.


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