Hi,
I bought a six-pound center cut pork loin recently at Woodman's, which I did not pay full price.
I made a full commitment to cook it once it was removed from the cryovac, patted dry, salted and put on a rack to dry against the refrigerator's back wall.
On Sunday morning while a cheesecake cooked, I made a final commitment on how to cook it. I first lobbed off a one-pound chunk to use for something else. I then followed an online video to cut open to lay flat in roughly one-inch thickness. To even it out, I used a meat pounder to get a roughly even size.
I spread on jarred pesto sauce and arranged thin slices of pistachio embedded mortadella, then rolled and tied it up. Of course, I remembered I forgot the cheese once it was all tied.
This roasted at 250 degree oven until it reached an internal temperature of 135 degrees. It rested while I made a pesto vinaigrette (well, added red wine vinegar). This roast was then seared on the stove.
Finshed pork roast was served with boiled and pan roasted red potatoes, and pan cooked mixture of chard, kale and spinach (it was a salad mixture).
Dinner finished with my Oma's Cheesecake, which I have not made in some time.
Originally planned to slice the leftover pork for leftovers, but it was reheated for lunch today with rice, cranberry sauce and salad.
Regards,
Cathy2