This is the best and most tender pork loin recipe we’ve tried in a while.
The tender pork loin was our substitute for ribs on 4th of July
Robert loves ribs, but I do not, so we improvised and he was pleased.
A couple of adaptations I share at the bottom of this post.
Tender Pork Loin
(adapted from Food.com “Most Tender Pork Loin Ever”)
- (2 1/2 lb) pork loin roast
- 1 large onion, thinly sliced–I used a large shallot & an onion
- 1⁄4teaspoon crushed red pepper flakes
- 1(14 1/2 ounce) can vegetable broth
- 1 tsp teaspoon pepper
- salt to taste, a sprinkle of Lawrys seasoned salt
- 1 bay leaf
- 1lb fresh baby carrots
- 8 small red potatoes, quartered
- 1tablespoon water
- 4teaspoons cornstarch
- Make 6 horizontal cuts down center of roast 3×3″. Stuff each cut with a slice of shallot/onion, reserving remaining onion.
- Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
- Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
- Cover bake at 325°F for 2 1/2 hours.
- If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.