Roasted Pork Loin Roast

Pork loin roast is just uncut pork chops, however, though they taste like pork chops, they are also incredibly moist. Baking this roast for hours renders lots of good grease off the fat cap on top, and what it left is a crisp top of fat that melts in your mouth. The meat itself is moist and tender compared to sliced pork chops, and the fat on this roast is absolutely amazing compared to the cooked fat on a bone-in pork chop. I didn’t season this roast because I want to be able to use it for other recipes, but you are more than welcome to season before baking. This roast makes a beautiful option for a picnic, or a dinner party. My roast was 6 lbs and bone-in, this entire roast could easily offer, 10-14 servings. I served this roast with spinach dressed with an orange honey apple cider vinaigrette. You will want a side with a bit of citrus to cut through the greasy nature of the pork fat.


What You’ll Need

  • 4-5 lb Pork Loin Roast
  • Foil Lined Baking Pan


  1. Heat oven to 350 F. Transfer roast into baking pan. Once oven is preheated, add the roast. Cook for 3-4 hours, checking hourly and rotating. Let sit for 10 minutes before carving. Store remaining roast in a new container, and reserve cooking grease and bones if desired.


Tomato Cucumber Salad


Even though I pulled my cucumbers a couple weeks ago, I still have a small mound of cucumbers sitting on my counter. At the same time, my in-law’s garden is just full of cherry tomatoes. So, here is a simple summer salad that uses up some items that may still be plentiful for you this time of year. Add a bit of acid with vinegar or lemon, and balance it with a bit of sugar, if desired.

What You Will Need

  • 1 cup Cherry Tomatoes, Halved
  • 1 Small Cucumber, Peeled and Julienned
  • 1/2 Medium Onion, Diced
  • 1 Tbsp Lemon Juice
  • 2 tsp Apple Cider Vinegar
  • 1 Tbsp Sugar
  • Serving Bowl and Spoon


  1. Prepare your vegetables and add you serving bowl.
  2. Add Lemon juice, vinegar, and sugar. Stir.
  3. Serve right away, or refrigerate and serve later.

Apple Cider Vinaigrette Pasta Salad

This pasta was delicious. I don’t usually make vinaigrettes because they tend to be too bitter for me or over power the dish. The proportions for this dish are perfect for covering the pasta, but still allows the flavor of the pasta to come through. This would be a fantastic summer dish to give a refreshed feeling, or served heartier with the addition of other veggies, cheeses, or even a meat. Some ingredients that would be a good addition include broccoli, zucchini, cucumbers, diced red peppers, diced onion, shredded or cubed sharp cheese, cubed pepperoni or hard salami, etc.

When I made this pasta, I used the ingredients below: apple cider vinegar, canola oil, and buckwheat blossom honey from a local beekeeper. I used the specified vinegar and oil, however, I did add an additional teaspoon of plain honey to add additional sweetness without the additional buckwheat flavor. The buckwheat honey did give it a very unique flavor though! The apple flavor was perfectly complimented by the buckwheat honey, and because of the honey, there was a floral aftertaste that was very unique. Buckwheat honey also added additional bitterness, so that was why I added additional plain honey.

  1. Bring to a boil 3 cups of water in a large pot.
  2. Once boiling add 8 oz of rotini pasta and cook for 15 minutes. Strain the pasta and rinse with cold water. Shake off excess water, then transfer to your desired serving bowl.
  3. In a small bowl/ramekin, mix together 1/4 cup of canola oil, 3 Tbsp of apple cider vinegar, and 1 Tbsp honey. Stir until homogeneous and adjust to taste.
  4. Stir together pasta, apple cider vinaigrette, and any other ingredients you desire. Refrigerate until serving. Serves 4 as a side dish.

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