PORK LOIN ROAST

PORK LOIN ROAST

Ingredients

pork elements and vegetables

• 3 tablespoons of brown sugar
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cumin
• ½ teaspoon of garlic powder
• ½ teaspoon onion powder
• ½ tea open
• ½ tea open 87 ¼ teaspoon of ground Cayenne pepper
• ¼ teaspoon of crusher red pepper
• 1 1/2 tablespoons olive oil
• 3 ½ – 4 lbs. Boneless pork roast
• 4 medium potatoes, halved
• 4 large carrots, peeled and cut into pieces
• 2 medium onions, halved

Honey mustard garlic glaze

• 1 tablespoon butter
• 2 garlic cloves, chopped
• ¼ cup pineapple or orange juice
• 3 tablespoons honey
• 1 ½ tablespoons spicy brown mustard
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon grated fresh ginger or 1 teaspoon dried ginger
• kosher salt and freshly ground black pepper

Instructions

Excess fat 1/4 Cut an inch off the pork loin. Pat the fillet dry with paper towels.
In a small bowl, combine brown sugar, ginger, cumin, garlic powder, onion powder, ground mustard, thyme leaves, marjoram, cayenne pepper and crushed red pepper. Rub all over the pork loin and refrigerate for 1-2 hours.Heat olive oil in a large skillet or Dutch oven until hot enough that a drop of water sizzles and pops. Fry the roast until golden brown on both sides. Place in a large roasting pan or pot along with the potatoes, carrots and onions.

Place in preheated 375 degree oven for 1-1 1/4 hours. The pork is done when it reaches an internal temperature of 145 degrees.Meanwhile, melt the butter in a small saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Add pineapple juice, honey, spicy brown mustard, soy sauce, ketchup, apple cider vinegar and freshly grated ginger. Season with salt and pepper. Let simmer for 2-3 minutes.Brush the roast with the glaze every 15-20 minutes. Let the cooked fillet rest, loosely covered with aluminum foil, for 15 minutes.

Notes

Cook the pork loin with the fat side up. In this way, the pork fat penetrates the meat, making it juicy and aromatic.
Cook the pork tenderloin until it reaches 145 degrees Fahrenheit, then let it rest, covered with aluminum foil, for 15 to 20 minutes.If you don’t like any of the spices in the dressing, leave them out. As I always say, don’t throw the baby out with the bathwater. Other spices you can try include paprika and rosemary.
Both the dressing and glaze can be made in advance. The dough can be stored in a Ziploc sandwich bag on the counter and the frosting can be stored in an airtight container in the refrigerator.

I always load the roast, potatoes, carrots and onions at the same time. Depending on the size of your roast and vegetables, one may be done before the other. So keep an eye on them. The roast is done when an instant-read thermometer inserted into the center reaches 145 degrees. The vegetables are ready when they are tender.
Don’t skip the browning step as it adds great flavor to the dish and caramelizes the natural sugars in the tenderloin and the brown sugar in the dressing.Garnish the fried fillet and vegetables with fresh herbs if desired.

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