Pork loin roast is still pretty affordable (around $5/lb), so I picked up a 3 lb roast. The problem is that it's relatively lean and doesn't have much flavor on its own. I'm curious, what do you usually do with this cut?
Pork loin roast is still pretty affordable (around $5/lb), so I picked up a 3 lb roast. The problem is that it's relatively lean and doesn't have much flavor on its own. I'm curious, what do you usually do with this cut? Do you roast it in the oven? If so, how? Do you butterfly it or just season the outside? Or do you prefer slow cooking it in a Dutch oven, or using another method? Anyways, what spices, herbs, and overall approach do you use? P.S. something like this - https://imgur.com/a/SMKhVSt submitted by /u/Educational-Slip-578 [link] [comments]
