Greetings! Let’s finish up our New Year’s Day dinner with our favorite roasted pork loin!
We always have pork loin on New Years Day. It is a bit of a superstition in our family. Pork is traditionally eaten because it as well as cabbage or greens are indicative of wealth and good fortune. But my German grandmother always said that you should never eat any poultry or bird for the new year’s meal because they scratch backwards and you want to move forward. So no chicken, turkey or winged creature for our new years meal. No way!
All kidding aside, this roast is wonderful and does not take a long time to roast. Mine was about 4 pounds and took a little over 2 hours to cook. The best way to make sure your meat is perfect is to use a meat thermometer. With pork you will want your internal temperature to be at least 160 degrees but no more than 170 before you remove it from the oven. Tent it with some foil and allow it to rest to let the juices redistribute. This will ensure you a juicy roast that will be full of flavor. Remember, the internal temperature will still continue to go up after you remove it from the oven, just for a bit, not for long. But the meat will continue to cook after it is taken out of the oven. Using a thermometer will help you to have perfectly cooked meat.
After the 30 minutes, simply slice and serve. Delicious!
I hope you try this and I hope you enjoy it. As always, Happy Eating and Happy New Year!