I am beginning to believe that the meat department in our local grocery store is actually listening to consumers. More often than I can count on my hands we have asked them for extra fat to tie onto a beef or pork roast. On my recent visit to the store I spotted the most beautiful pork loin for roasting that I have seen in a great many years. When I picked up the roast to check it out a little closer I was definitely grabbing it for one of our dinners.
For many years they raised pork to be super lean and most of it still is on the leaner side so if you are supposed to cut fat intake then pork is still a good choice. What fat is on there you can trim off yourself. But I believe that fat adds flavor and makes the meat more tender. I don't indulge in too many other guilty pleasures on this earth so for me, the fat stays; to put it simply: I want good tasting food.
This roast is an example of what to look for when buying meat, whether it's pork or beef or lamb. You want those lovely grains of fat running through the meat. Professional chefs would agree with me on this point. The leaner the meat, the greater the chance of it being tough.
- 3 1/2 lbs. boneless pork loin
- 1/2 onion - skin on
- 3 carrots - rough chop
- 2 stalks celery - rough chop
- 1 1/2 cups chicken broth - split
- 1 small bunch - about 2 tbsp. fresh flat leaf parsley
- 1 tbsp. yellow mustard (thereabouts)
- 1 tbsp. brown sugar
- 1 tbsp. granulated garlic
- 1 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/2 tsp. paprika
- 1/4 tsp. black pepper
- Make the rub by mixing together and combining well the brown sugar, granulated garlic, oregano, paprika, salt and black pepper.
- Using yellow mustard rub some all over the pork roast. This lends flavor and helps the rub to stay on.
- Take the spice rub and work it all over the roast.
- To your roasting pan add the celery, carrots and onion along with some fresh parsley and the 1/2 cup chicken broth.
- Roast in a 350° oven for about 1 1/4 hours or until the internal temperature reaches 145° as indicated on your instant read thermometer. You can remove at 142° and cover with foil and while it rests it will come up to 145°. If you prefer your pork slightly pink roast to 140° and tent with foil while you are getting the rest of your dinner prepared.
After all is said and done you have a beautifully cook pork loin. Moist and juicy and tender. This size roast feeds 6-8 portions. To make a light au jus to go over the pork simply take the vegetables from the roasting pan and scrap all the good bits and place the vegetables and any liquid in a sauce pot with some extra chicken broth. Bring to a boil and boil for 5-7 minutes. Strain the liquid through a fine mesh strainer into another pot or glass bowl. Then put the liquid in a fat separator or skim the fat yourself to get a nice light au jus to serve over the pork. That's it. Very simple and the au jus is light and delicious.
Most all of my roasting is done in my Showtime Rotisserie Oven which was a gift from my father many years ago. It's really the best method for roasting as the meat is constantly turning and re-distributing the juices. When your roast is done, and whether you use a rotisserie or regular oven be sure to let your meat rest for at least 15 minutes. If you cut it right away, what happens? All of the lovely juice seeps out and the meat dries out. Let the roast rest and re-distribute its juices!
Call the family to the supper table and feast on this delicious spice-rubbed pork loin and any sides you like. For this night I used canned whole potatoes and crisped them up in a skillet with some butter, salt and pepper and used white and gold corn as our vegetable.
For the roast it cost me $11.55 and feeds 6 for $1.92 each or 8 portions for $1.44 each.