Roast Pork Loin

As I was shopping last week, I needed another meal to fill in an empty spot on our calendar. A cute little pork loin roast struck my eye. Surprisingly my local Walmart carries a nice line of delicious, hormone-free pork products from Salmon Creek Farms out of Twin Falls. I've long been a fan of their ribs, which it appears I also need to post about.

I made up a wet rub of garlic (lots!), brown mustard, brown sugar, soy sauce, worcestershire sauce, and thyme. I meant to add some olive oil as well, but I ran out yesterday making pizza (yes, I've got pictures. Hold your horses!). Slathered the rub on and let it site for a few hours. I really should have brined the roast too. I always forget that.

Then I moved it to the grill, seared it on high for a few minutes each side and cooked it at ~300 degrees for an hour and a half. It smelled divine. The meat was somewhat dry, hence the need for brining. It needed some sort of sauce or gravy to accompany it. We ended up using just the brown mustard, which was good I guess. Helped with the dryness.

The accompaniment was a fresh pasta salad. It was hard to stop tossing stuff in. I think we finally settled on grilled kielbasa, ham, hard-boiled egg, mushrooms, spinach (from my garden, no less), green pepper, tomatoes, and colby jack and mozzarella cheese. Topped it with a vinegarette of canola oil (remember, I'm out of olive oil), garlic, parsley, basil, red wine vinegar and cider vinegar. We used to make this stuff out of a box, I think it was "Suddenly Salad". That stuff is crap compared to my salad. And these were all leftovers, so it was quite economical too.


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