Ohio farmers are fantastic! We recently had 25 local farmers volunteer to pass out samples of properly cooked pork roast and recipes while answering questions at the Preble County Pork Festival.
Farmer volunteers cut the pork loins into chops, and then kept cutting until we had bite size pieces. In total, the team grilled and sampled 700 pounds (or more than 10,000 bites) of juicy, delicious properly cooked pork loin.
I love watching people’s faces as they enjoy tender pork. So many people that appreciated our samples had no idea that pork can be tender AND safe to eat.
Use a meat thermometer to become a protein-cooking super hero!
The most common questions asked were about how to cook pork, what seasoning to use, what cut of meat to serve and where to purchase pork?
We purchased pork loins, the same pork loin you can pick up at any grocery store or market, and lightly coated them with seasoning. It doesn’t matter what you put on the outside, the reason our pork tasted so good is because it was properly cooked and still juicy on the inside. See those meat thermometers in the picture? Those are the secret ingredient!
The McCormick Sweet and Smoky Rub™ is a personal favorite. This is a good, basic recipe too:
EASY PORK ROAST
2 – 4 pound pork loin roast, boneless
1 – 2 teaspoons garlic pepper seasoning
1 – 2 teaspoons dried rosemary, crushed
Preheat oven to 350 degree F. Coat pork with garlic pepper and rosemary; place in shallow pan. Roast, uncovered, for 30 to 45 minutes (15 minutes per pound), or until internal temperature on a meat thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve. Serves 8 – 10