I've been making roasts for a long time and I usually use a crock pot. I just put everything in it, set the temp and timer and walk away...sometimes my roasts were as perfect as they can be and sometimes they were too dry. It's a hit and miss.
This time I wanted to do something different. I just got a new cast iron casserole (Le Creuset) and I wanted to use it so badly! So, why not use it to cook my roast for dinner tonight?
Then, instead of using my usual Worcestershire sauce, red wine, onions and garlic for making roasts....this is what I came up with..it's like thyme to pork as to rosemary to chicken! Here's a new twist to my Pot Roast...cheers!!!
Barry and I just had this for dinner and we couldn't believe how great it turned out to be! The balsamic vinaigrette and EVOO definitely made my roast so tender and juicy! Then, the thyme and garlic brought out the sweetness of the meat...what an awesome dish! I'll never use my crock pot again for making roasts!!!
Ingredients:
3 lbs Pork Loin
Salt and Pepper
Vegetable Oil or EVOO for browning the pork
1/4 cup EVOO
1/2 cup Raspberry and Fig Balsamic Vinaigrette (Bittersweet Herb Farm) or any Balsamic Vinegar will do
2 Tbsp thyme
2 Tbsp chopped garlic
4-5 carrots
2 large potatoes
Directions:
Heat skillet with either vegetable oil or EVOO, brown pork loin for about 2 minutes or each side or until golden brown. Place in a cast iron casserole. Season with salt and pepper. Add EVOO and balsamic viniagrette. Then, sprikle with thyme and garlic. Bake at 375 degrees F, uncovered or about 1 hour and 1/2 or until meat internal temperature reaches 160-170 degrees F. Check your meat once in awhile. If it's drying up, add some more EVOO and balsamic viniagrette. Don't let it dry up. Keep basting it with the drippings. Add potatoes and carrots half way through.
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