Oven Roasted Boneless Pork Loin Recipe

I know it's triple digits outside, so not ideal conditions for a pork roast. However, I have air conditioning. So on with the roast. Since we do not have a grill, this pork roast satisfies the summer-palette's need for meat on the grill, and then some. I started with an excellent pork loin from Full Circle Farms.
The marinade makes this roast tender, juicy and delicious!  Grill? Grill? We don't need no stinkin' grill!

Ingredients:
1 3-4 pound organic pork loin, cut in half
Marinade (recipe below)
2 onions
12 garlic cloves
2 carrots
2 ribs celery or bok choy
1/2 pound fresh mushrooms
2 thumb sized fresh ginger root
oil for pan

Marinade:
2 cups dry red wine (Cabernet)
1/4 cup dark sesame oil
4-6 large garlic cloves minced with a micro blade
1 thumb sized fresh ginger root minced with a micro blade
1 Tablespoon fennel seeds
1 teaspoon ground black pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground nutmeg
4 Tablespoons tamari or soy sauce
3 Tablespoons organic Balsamic vinegar
1 Tablespoon raw honey
salt if desired (the soy sauce adds saltiness, so I used about 1/4 teaspoon of "Real" salt.)

Preparation:
Place pork loin with marinade in large ziplock bag. Get out all the air. Place in bowl in the fridge for about 7 hours.
















After the pork has marinated, then PREHEAT oven to 375 degrees Fahrenheit.
 Large-dice the vegetables and place in an oiled cast-iron dutch oven. Roast the veggies in the oven for about 15 minutes, then remove the pan from the oven.

While the veggies cook:

Remove pork loins from bag and blot with paper towel. Reserve the marinade.
Brown the pork loins in nonstick pan over medium high heat ( about 10 minutes.)

Place browned pork loins in the dutch oven along with the reserved marinade and the veggies. Cover the meat with some of the veggies and marinade. Do not cover the pan. Return the pan to the oven. Roast for about 8 to 10 minutes.

Then reduce the temperature to 325 degrees Fahrenheit and roast for another 20 to 30 minutes. Turn the roast over in the pan and redistribute some of the veggies over the top of the meat, and roast until done (about another 45  to 60 minutes.)  You could also use a meat thermometer and remove roast when it registers for the pork setting.

Remove the pan from the oven. Remove the pork from the pan onto a platter and cover with foil to rest for about 20 minutes before carving. 

Serve with mashed potatoes or rice, roasted veggies and the sauce produced by the cooking process. Enjoy!