Pork Out? Pork IN (my belly)

I'm thinking of a nice, butterflied pork loin roast for Christmas Eve dinner, stuffed with a yummy corn bread filling. But I was a bit over-confident in my original search for pork loin roast recipes. I thought it would be easy for a nice hunk of meat to turn out perfectly. I was so disappointed when that original roast turned out dry and tough!

The already-marinated pork loin roasts will turn out well most every time; they're soaked with an addition of extra salty water and seasonings (chemicals too, typically), which makes them juicier. But I like the idea of using an unadulterated pork loin roast, which is also often cheaper than the treated ones. But the natural pork loin roast presents the challenge: How to make it turn out flavorful and moist? With this recipe, the mission is accomplished. I suspect that pounding the meat (as one does after butterflying, to get a large surface area for rolling a stuffing into) helps the roast to get tender. Yes.

Cooking for a crowd? Need simple recipes? Check out my other Pork Loin Roast Recipe; easy recipes like that one make cooking for a crowd easy. The pork loin roast is marinated ahead of time, and it just gets roasted for about 90 minutes. A great dinner idea when you'll be short on time.