Braised Pork Loin Roast and Drying Tomatoes

Warm thick slices of moist and flavorful pork make great sandwiches.

Today I want to roast some tomatoes at 300 degrees until they are partially dry because I think they would be delicious on sandwiches.  I also want to braise a loin roast to have for supper then reinvent for Pork BBQ sandwiches later in the week.  I can do double duty as both can be done at the same temperature and at the same time.

Pork Loin  Ingredients:
3 1/2 -4 pound tied loin roast
1 T. butter
1 T. safflower oil
kosher salt
freshly ground black pepper
1/4 C. brown sugar
1/4 C. molasses
1/4 C. ketchup
1/4 C. cider vinegar

Preheat oven to 300 degrees F.

Season the meat generously on all sides.  Melt the butter and safflower oil in the bottom of a dutch oven and sear the roast on all sides.

Combine the sauce ingredients in a small bowl and pour atop the roast.  Add enough water to come about two thirds up the roast.  Cover and roast and place in the oven.  Turn the roast every hour or so and cook to desired temperature.  Should braise for 3 hours or so.  Remove from the pan and allow to sit for fifteen minutes or so before slicing.  Tonight I am making hot roast pork loin sandwiches and home fries for Brian's supper.

Later for sandwiches shred the pork and reduce the liquid before adding your favorite BBQ sauce and the meat back and simmering.  Serve on buns or rye bread with onions and dill pickles.

Oven Dried Tomatoes:

Tomatoes
Kosher salt
Freshly ground black pepper
Olive oil

Slice washed tomatoes about 1/4" thick and place on parchment paper.  Sprinkle with salt and pepper and drizzle with a few droplets of olive oil.   Roast until the desired dryness is achieved, about 2-3 hours at 300 degrees F.  Cool and store in the refrigerator in an airtight container.  These are not dry enough to leave at room temperature.