Roasted Pork Loin

Remember the cowboy nachos from the other night?

I used left-over pork loin from a previous meal.

I actually love roasting meat.

To be truthful, I'm not sure that I'm roasting the meat at all -- I just like the way I cook meat in the oven.

It's kind of fool proof.

It always turns out juicy and amazing.

I'd use the word "moist" -- but I have a friend that reads this and she can't stand the word "moist."

So I won't say the meat is "moist," I'll say it's "tender and juicy."

I think that's the same as "moist!"

Anyway -- I do beef and pork the same way.

All I do is change the seasoning.

This time, I used the seasoning from Goya, called Sazonador Total.  I found it on the ethnic aisle.  I didn't know anything about it.  I just thought, "that's something new to try."

And guess what!

We love it.

We love it on meat.

We love it on corn.

We love it on other stuff too.

I just can't remember what all we love it on.

Here's how I do it:

Roasted Pork Loin

1 pork loin, or roast, or whatever you want to do
Seasoning of your choice.  (Sazonador Total, Adobo, Salt/Pepper, etc., etc., etc)
Oil
foil (I use heavy duty)

Preheat oven to 425.

In a pan large enough to hold the cut of meat you'll be cooking (use a pan that has a lid to go with it), pour a small amount of oil in the pan, to coat evenly and well, but remember, we're not frying! 

Heat the oil on top of the stove.

In the meantime, coat the meat with your seasoning of choice.  Pat down the seasoning on the meat -- to make it stick!

Take the meat and place it in the very hot pan.  It should really sizzle.

Cook until there is a nice crust formed on one side, but don't feel like you're cooking the meat.   You're simply creating a crust to seal in the juices.

Flip the meat over and repeat on the other side. 

If you're really ambitious . . .and I usually am . . .I do the same thing to the sides and the ends.  But you don't have to.  I don't think it really makes a difference.  I'm just weird.

Remove the pan from the stove.  Leave the meat in the pan and with a large piece of foil, cover the pan, crimping around the edges to make a tight seal.  Place the lid over the foil . . .so there's no escaping of anything!

Place the foil crimped, tight-lidded pan in the oven.  Bake for 45 minutes at 425, then reduce the heat significantly to 250.  Allow the meat to cook 2-4 hours, depending on the size of meat you are cooking.  Obviously, if you're cooking a 10 pound roast, you'll need to go even longer . . but you get the idea!

If you're really desiring perfection, use a meat thermometer . . .otherwise, go with it!  I haven't served a raw piece of meat yet!

This creates a moist juicy and tender meat!