Pastured Pork Loin End Roast
I had a gift certificate to a local organic store, and came home with a 4.5 pound pork loin end roast. I had to tear my eyes away from the far more expensive leg of lamb that I really wanted - but this one was more affordable. I just found out that the pork loin is more lean (bummer). I've never cooked anything quite like this before. Any suggestions? Does it matter that it is an end roast?
Since moving to Paleo I've certainly be re-learning how to cook
Slow, with moisture in a covered pan. I just made a pork roast the other night with sauerkraut, onions and potatoes. Fairly lean but came out really moist, even through reheating. I love mojo criollo with pork as well. Great in a Crock-Pot or in a dutch oven in the oven.
Ok, so treat it basically the same as my less expensive cuts of grassfed beef then. I don't think it will fit in my crockpot though, so I guess it is finally time to invest in a meat thermometer
I also picked up a small package of lamb ribs at the same time, I am looking forward to trying those.