2 pounds pork loin roast
1 tablespoon vegetable oil
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Saute the roast for 3 minutes, or until no longer pink. Remove roast from pan with a slotted spoon, and place on a casserole dish.
Press salt and pepper on all sides of the roast. Pour oil over the roast, browning slightly as it cooks.
Cover, and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C).
When ready to cook, preheat oven to 350 degrees F (175 degrees C).
Bake the roast at 350 degrees F (175 degrees C) for 1 1 1/2 hours, turning every 10 minutes. Turn off oven, and let roast rest in refrigerator for 45 minutes.
Meanwhile, heat vegetable oil in a large skillet over medium heat. Saute the pork loin for 3 minutes, then add the salt and pepper, and saute for 2 minutes.
Remove pork from pan. Reserve 1/3 cup of the fat. Discard remaining fat.
Meanwhile, heat remaining oil in the same skillet over medium heat. Saute the onion and garlic in the pan until golden brown. Stir in the salt and pepper. Toss to coat. Pour this into the pan with the pork, and pour this sauce over the pork.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Remove pork from oven, and place in a roasting pan. Roast uncovered for 25 minutes, turning once, before roasting uncovered for an additional 5 minutes.
Remove pork from pan, and let rest in pan for 30 minutes.
Remove pork from roasting pan, and spoon sauce over the pork, leaving skin side up.
Remove pork from roasting pan, and place in a 9x13 inch roasting pan. Roast in the oven for 30 minutes, turning 3 times, before turning again. Ro