Another fast easy meal from the actual kitchen of know gluten. This roast pork self bastes in a loose foil envelope to make a tender and amazing family entree. Roasting it in the marinade and sauce gives it a beautiful flavor throughout, but not so much flavor that a kid won’t eat it. (There’s always a balance!)
Life can get busy, can’t it? I love that. It’s amazing to me to have the health and energy to fill my day with all these things. Going gluten free rescued this part of my life. I homeschool 4 kids, run this blog and the social media attached to it, spend most early mornings playing at the playground. Just 10 years ago I would have never imagined being able to do these things at 40. If my life had continued down the same gluten-filled path, my days would still be filled with constant severe pain, fevers and chills, brain fog and confusion, continued dramatic weight loss. I would be a withered, bony, OLD mess. But now, I’m active, BUSY!! and enjoying life! Sometimes I enjoy life so much, I forget about dinner. On Monday, I shared another one of my emergency meals, frozen chicken drumsticks. Today, I’m sharing one that requires either enough planning to take a pork roast out to thaw or to remember to pick one up on the way home from the playground. (And yes, I have actually run out to the store at 5 for something for dinner. Not often, but it’s happened.) But it’s still a really simple recipe to make.
I roast this pork in a loose foil pouch, not tightly wrapped, in a large cake pan. You could probably do without the foil and just roast it in a roast pan with a lid. It might be drier, but it would save a step. You could also marinade it overnight and cook it in the crock-pot during the day. Typically crock-pot roasts take 6-8 hours on low or 3-4 hours on high. The crock-pot will give it a totally different texture, but not a bad one, just softer, like pulled pork. Make sure you cook your pork roast until the internal temperature is at least 145F. (I cook mine to about 170F, because I like it well done)
Foil Wrapped Marinaded Pork Loin
- Boneless Pork Loin large enough for your family (2lbs works for us)
- Marinade (recipe follows)
- 1/3 cup Stubb’s Hickory and Bourbon BBQ Sauce (or another gluten free BBQ sauce)
- 1/4 cup olive oil
- 1/2 T sea salt
- 1/2 T herbs de province
- Add Pork and marinade to a gallon size Ziplock bag, massage bag until pork is coated and marinade at least 30 minutes, or all day.
- To cook, line an open baking dish or cake pan with foil.
- On top of that, stretch out a long piece of foil, this will be your foil pouch.
- Place marinated roast in the center of the long foil.
- Pour sauce on top of the roast and spread around using a basting brush.
- Bring the ends of the foil together and fold over to make a loose pouch around the roast. (It should be like the roast is sitting in the bottom of a bag, don’t wrap it tightly).
- Bake at 350F until the roast reaches an internal temperature of at least 145F up to 160F, 20-30 minutes per pound (so around an hour for a 2lb roast).
This post is linked up with Poor and Gluten Free (with Oral Allergy Syndrome): Waste Not Want Not Wednesday #46, Vegetarian Mamma’s Gluten Free Fridays
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