Okay, so a lot of my life I’ve hated pork… I hate porkchops… the only reason to make them in mushroom soup sauce is to have the sauce on the rice… I’d rather throw my chop in the can. I loathe bacon… Yep… LOATHE!
But I was at Costco with Sam this weekend and he suggested that I actually DO like pork, I just didn’t know it… that maybe if I bought a nice piece of pork and cooked it myself that I would like it.
So I bought a Boneless Pork Loin. It was actually this super long worm like thing for $18… I didn’t take a picture of it, but I found this on the internet… I bought one and sliced it up into five roast sized pieces and threw four in the freezer.
Using Trent (my countertop Convection Oven), I preheated it to 400F (please note that this is convection, so if you’re non convection, please go online and do the calculation to convert).
It was insanely yummy and easy peasy! Nothing to clean up except Trent’s baking pan and uses pretty much what you have in the house.
I ate my dinner slices with four baby dill pickles from Costco, but this would make a beautiful Sunday dinner with little to no effort… if you’re a Sunday Dinner kind of person.
Lime Crusted Pork Loin Roast
Use as big or small a roast as you want to eat… you’ll just need to adjust the cooking time… which I’m sorry I can’t give you… see that hole in the pork? Wireless meat thermometer for the win!
Using your potato peeler, remove the rind from one lime. Don’t worry if you get pith. In your magic bullet or food processor, grind lime rind until it’s got the consistency of crumbs.
Squeeze the juice of rindless lime into crumbed lime rind, taking care to get some of the fruity flesh too.
Adding about 1-2 tbsp of Olive Oil, blend mixture until creamy.
In your baking pan, put 1/2 tbsp of olive oil in the center of the pan. Add a splash of lime mixture and set your roast on top.
Pour remaining lime juice/rind crumb mixture onto the top of the roast and sprinkle generously with cracked black pepper and coarse grind sea salt.
Bake. When temperature has been reached (I go for around 165F as the roast will keep cooking a bit when you take it out), place roast on cutting board and cover with tinfoil tent for 5-10 min.
Slice and serve.