Linda's Boneless Pork Loin Roast

Linda's Boneless Pork Loin Roast

7.5 # boneless pork loin roast, trimmed of the connective tissue under the fat pad that is usually on it. This is easy to do and just requires a sharp knife and a careful hand. After you have trimmed the loin cut it in half across the center making two equal sized roasts out of it. Place on top of the other and tie firmly with butchers twine in 3 or 4 places.

Rub:
1/4 C good crushed sage, I like to get mine from Anna's Pantry in Mt. Pleasant but the most important thing to remember is that the fresher the better. So many times we hang on to our herbs and spices to the point that the value of what we have in the cupboard is pretty much nil when it comes to real flavor
1/2 tsp. sea salt
3/4 tsp. garlic powder
1/8 tsp. fresh ground pepper

Mix the rub ingredience unit well blended.

Pat most of the moisture from the tied roast and rub this mixture in well on all sides. Put some effort into it, OK. Now you need to brush over the top of the rub on the top and sides liberally with EVOO (extra virgin olive oil). Right over the top of the rub that you just put on there. I learned a long time ago that any version of olive oil is going to stick to the meat and not run off in the cooking process. It actually helps to seal those juices into the meat. This is true for what ever meat that you are cooking.
The next step is kind of odd but I learned doing a turkey this way, it cuts the cook time by about half and give you a tender and juicy product. Normally, a boneless roast of this size would cook at 325F for 35-45 minutes per pound of meat,or somewhere in the vicinity of 4 hours.