How to cook a frozen pork roast?

Pork states, "Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately." It is safe to cook the pork from frozen or partially frozen. Just be aware that it may take up to 50 % longer to cook. And use your meat thermometer to test for doneness.

How to keep the loin of pork from drying out?

Some of the best ways to ensure juicy pork is to sear the meat fat side down for a few minutes before roasting. That helps to seal in its own juices and flavor. Also a layer of fat helps moisten the meat as well. Don't pierce the pork with a fork when you turn it or the pan juices will run out. Use wooden spoons or spatula to turn it. And most importantly, let the pork roast rest on the cutting board for about 5 minutes before slicing. That will help the juices from running all over the board and keep the meat from being dry.

Should I cover the pork roast in dutch oven?

I prefer to leave the dutch oven uncovered. The meat and vegetables will brown nicely without the cover. Also, the sauerkraut and vegetables will create some additional liquid in the pot and we don't want the food to steam instead of roasting.

Dutch Oven Pork Roast ⋆

Description

This delicious dutch oven pork roast cooks in about an hour and satisfies your need for a hearty, comforting supper.

Ingredients

Units Scale

3 lb. Boneless pork loin roast
1 tablespoon olive oil
3 garlic cloves, peeled, cut in half
1 teaspoon each salt and pepper
1 package or 14oz. can sauerkraut, with liquid
2 tablespoons brown sugar (or brown sugar substitute)*
3 tablespoons apple cider vinegar*
1 1/2 lbs. peeled carrots, cut in half vertically*
1 large red onion
fresh rosemary, bay leaf, thyme, or 1 teaspoon dried ground each

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Instructions

Preheat oven to 350°F.
Cut 6 one inch slits on the top of pork roast. Insert the garlic cloves in each one. Season with salt and pepper.
In a large Dutch oven, heat the oil over medium flame.
Place roast, top (fat) side down in Dutch oven. Leave the roast to brown for about 3 minutes without moving it.
Turn roast fat side up. Stir together the sugar, vinegar and sauerkraut. Pour over the roast.
Place pork in oven and cook for about 20 minutes then put vegetables and herbs around the pork. *
Put back in oven and cook uncovered for another 40-45 minutes until done. Check with meat thermometer to see if pork roast registers 145°F.
Remove meat to cutting board and let it rest for 5 minutes before slicing.

Notes

* I choose to keep my sugar intake low so I am using sugar substitute. Feel free to use regular brown sugar.

*If you don't have apple cider vinegar, you can leave it out.

*Slice the carrots down the middle lengthwise if they are not too thick. Or in thirds if very thick. Or you can use baby carrots. We want the vegetables to be cooked when the pork is done.

*I like to keep the sauerkraut on top of the roast to help add moisture to the the pork.

*The USDA recommends storing leftover, cooked pork covered in the refrigerator. And it should be eaten within 3-4 days.