Pork Loin – 3 Easy Steps For Pork Roast Fit For a King

Pork loin has been the most prized portion of the piggy since man first domesticated the animal.

Unfortunately today’s average home cook using Grandma’s favorite recipes just can’t produce a decent roast of pork. There’s a reason for that.

Grandma’s Pork and Today’s Pork pasture raised pork

Grandma had more forgiving pork in her day. The typical hog in her time was raised as much for the lard as it was for the meat. In fact they were often referred to as “lard hogs”.

The extra fat in her pork roast gave her a wider window of forgiveness for overcooking, which is the primary problem with cooking today’s pork.

Somewhere around the mid-1980’s the low-fat craze hit and health conscious folks started to shun pork products in favor of more poultry.

The pork industry responded!

They quickly developed leaner breeds of pigs and introduced new growing and feeding techniques to produce leaner pork.

Pigs are prolific breeders and birth to table time is extremely short (The average pig never sees his first birthday!). So it didn’t take long before the pork industry was touting pork as “the other white meat”.

This series of events is what brought headaches to the home cook. The leaner pork narrowed the window of roasting success dramatically.

If you suspect that your mother-in-law laughs about your pork roast behind your back then here’s what you need to do:

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