Hi I’m Tom Papoutsis , today we’re going to pork basics and right we’re going to do a pork roast. I have a pork cut this is my roast right here okay. That’s going to feed a family probably of 2 people 3people, 2 dogs, 2 children something like that. But it’s a nice little piece of meat, we’re going to put it my baking dish.

What I’m going to do, you could see I’m using my gloves. Now I’m not going to touch this, I was going to but I stopped myself, here we go. I’m going to take my gloves off, here we go, get rid of those. Now I’m going to pull a little bit of water in here.

Now I have a cup of water right here, I’m going to pour enough water in here that there is probably just maybe a quarter inch of water. I don’t want a whole a lot because you’re going to get some water coming out of this, now that’s going to give you a nice broth. What were going to do we’re going to season this very simply with a little bit of salt, I’ve got some coarse ground Kosher salt that we’ll put on top and I’ll put a little bit of ground pepper, black pepper on top. Just a little sprinkling is all it takes just like that okay? You get this out of the way. Give you a look at that real quick, you could see there’s not a whole a lot of water in there, just a tiny bit of water, just season nicely with the black pepper and salt. I’m going to cover this, we’re going to put in about 275-degree oven, cook it slow you go slows 250 the lower you go the longer the time. If I’m going at 275, I’m going for about 3, maybe 4 hours. If you go 250 you want to increase it a little bit go to 4 to 5 hours.

I gauged it when I’m doing this at home here for my family a lot of times I try to get it done 11 o’clock. I put it in about 225 and let it cook all day long. Low and slow is the key to a roast. It does not matter what roast you do whether it’s beef, whether it’s pork, low and slow okay? At this point we’ll take this to the oven and we’ll going to slide it in here and let it go.

OK, it’s been about 3 hours, we had our pork roast in the oven at 300 degrees, and we checked the temperature. You want this temperature at least at 170 degrees. 170 degrees well done for pork, that’s where we want it to be or a little bit over that right now so we’re going to pull this out cut a slice and let’s see what it looks like. Okay.

Roast out, it’s looking pretty good and remember we put that little bit of water in the bottom so you’re going to see a little bit of juice and drippings in the bottom here, take that off, so here we go. Cut down into this, now the trick of this if you wanted to what you could do is start actually at the bottom there starting to fall apart which actually what you want. You could see here how this kind of flaked off. You want that meat to start flaking off like that, that’s a good sign, you could see it’s all nice and white there’s no pink in there that’s good. I’m going to take a little piece here and I’m going to try this.

That is really good pork, now awesome, good flavor not to overpowering with the salt and pepper spice, it’s just right. If you want, what you could do about halfway through this or you could start at the beginning if you want pork and sauerkraut. It’s been like to Pennsylvania pork and sauerkraut is a big dish up here in the north, put your sauerkraut in and roast the pork in your sauerkraut, just put it in around it, set right top of it. And let it go, it’s awesome if you do the pork and sauerkraut together. You can do potatoes in with it.

Personally, I’m going to take and probably do this roast take the drippings make a little bit of a gravy, add some stuffing with it maybe something on the side a little green salad or something like that it makes for an awesome dinner.

Very simple, very easy take a little bit of time but it’s just a roast don’t be afraid of it. Remember, this is the basics pork basics with using this pork tenderloin, don’t be afraid to go to the store and buy that whole pork tenderloin and use it the way we just showed you. You got roast, you got chops, you can take stuffed pork chops, you can cube it, you can grill it, you can fry and you do whatever you want with it. It’s pork basics, give it a try and enjoy.