|Slow Roasted Pork with Pan Gravy, Hush puppies, and Mixed Veg|
Slow Roasted Pork Loin
I whole pork loin (however large you like)
a very generous amount of herbs and spices, use whatever sounds good, I used the same dry rub I had used on my pork spareribs, but added some cayenne.
Preheat the oven to 450 degrees F. Rub the pork loin all over with whatever herbs and spices sound delish to you at the moment, just make sure you use a lot; if you have the chance to do this the night before and refrigerate, all the better. Place the loin, fat side up, in a roasting pan pour a cup of chicken stock into the bottom of the pan, and roast for 10 minutes; reduce the heat to 250 degrees F and roast 20-25 minutes per pound, or until the internal temperature reaches 150 degrees. Remove to a cutting board, cover with foil, and let rest at least 10 minutes before serving.
While the loin was resting I placed the roasting pan over two burners on my stove, and over medium high heat, deglazed the pan with some more chicken stock. I poured this into a small saucepan, brought it to a boil and thickened it with a cornstarch slurry. I used this as a sauce over the delicious, tender pork slices...it had an almost BBQ flavor that was very nice with the pork and the hush puppies I had on the side.
One of our favorite uses of the leftovers was to make "pulled pork"...I just shredded some up, topped it with our favorite bottled BBQ sauce (Jack Daniel's Original No. 7), and served it on soft buns...umm, umm, good...