Boneless Pork Loin Roast

I didn't really have anything in mind for dinner tonight but I realized that I had a boneless pork loin roast and decided to see what I could do with it. I decided to butterfly it and season with a little salt, pepper, and smokehouse maple seasoning and throw in some onions, garlic, and chicken broth. It turned out pretty awesome! Katelynn ate two plates so far, and she is still eating!!

Boneless Pork Loin Roast

1 2lb. Boneless Pork Loin Roast

2 cans chicken broth

2 small onions

4 cloves garlic

salt/pepper/smokehouse maple seasoning

You will need a 3qt casserole dish and a meat tenderizer. Butterfly the pork (which means to cut in half but leave it as one piece of meat) and beat with the meat tenderizer on both sides. Sprinkle a generous amount of salt, and freshly ground pepper, and lightly sprinkle with smokehouse maple seasoning (you can find this item at Walmart on the dry seasoning aisle). Dice onions into medium pieces, slice garlic and place in the casserole dish with the pork. Pour one can of chicken broth over the pork and place in the oven at 365 degrees and cook for 45 minutes. After 45 minutes remove from oven add the second can of chicken broth and continue cooking for about 30 more minutes.

You can make this with any side dish that you like but I chose steamed broccoli and asparagus!