It's just so damn tasty. And it takes to whatever you put on it like nobody's business. We eat it several times a month because it is so versatile and fairly easy to prepare. And if you make a tenderloin or boneless leg, you will almost certainly have leftovers. Sliced tenderloin makes fantastic sandwiches.
A super-easy preparation for cooking a big ole hunk of pig is this one:
ROAST BONELESS LEG OF PORK (OR TENDERLOIN)
Today I prepped and cooked this during naptime. I kept it tented until dinner time, just hanging out on the stove. We ate it at room temperature (it was still slightly warm), but you could warm it up in the oven if you like it hot.
Use a meat thermometer to ensure that you don't overcook this. The brown sugar make it caramel-y and crusty and yummy.
Preheat oven to 350 degrees.
- 1 boneless leg of pork, about 3 lbs, tied (ask your butcher to do this), or a tenderloin of similar weight
- a palmful of brown sugar
- a soup spoon full of dijon mustard
- 3 garlic cloves
- one long sprig of rosemary, leaves removed
- a glug of olive oil
- coarse salt and fresh ground pepper
In a small food processor place the mustard, garlic, rosemary leaves, and olive oil. (If you don't have a small food processor—I use the one that came with my stick blender—then just give everything a good chop and mix it together in a bowl. No worries, mate.)
Whiz to make a uniform, loose paste. Shmear this carefully over the pork and nevermind if it glops over the sides and into the roasting pan.
Salt and pepper the pork. I got a shot of the pink Hawaiian salt of which I am so fond.
Roast at 325 degrees until your meat thermometer registers an internal temperature of 160, about 40 minutes. Remove from oven and tent with foil until ready to serve, at least 10-15 minutes.