4-5 pound boneless pork loin roast (thawed),
1 large white onion (skin off and quartered),
6 whole cloves of garlic (peeled),
8 med potatoes (halved & boiled for 10 min, skins on),
3 large carrots (cut in 1/3rds, boiled 10 min, skins on),
1 tsp dried garlic, 10 whole cloves of all spice
Dry Rub Ingredients
2 tsp spiced cider mix, 1 tsp (dried): rosemary, basil, parsley, cumin, garlic powder, salt, black pepper, ginger, coriander
1/2 Tbsp ginger preserve, 1/4 cup white wine,
1/4 cup beef broth, 1/4 cup brown sugar, 3 Tbsp butter, bottom scrapes of remains from pork roast baking dish
Preparation: Preheat oven to 325 degrees F. Mix all of the dry rub ingredients together in small bowl. Place pork loin on large plate. Rub dry rub ingredients evenly over entire pork loin. Place pork loin in roasting pan. Arrange other roast ingredients around pork loin, evenly (in roasting pan). Place in oven (uncovered) for 1 hr 45 minutes to 2 hours (internal temp must be 150 degrees F when removed from oven; 160 degrees after 15 min of resting).
Combine all gravy ingredients in small saucepan on stove (medium heat) 15-20 min (stirring regularly). Once roast is removed from oven, remove pork loin and other roast ingredients and place on serving tray. Add gravy into roasting pan and scrape excess juices/food pieces off roasting pan. Pour gravy back into saucepan and simmer for an additional 5-10 min. Pour gravy over pork and vegetables and serve.
CLICK HERE - to return to Main Entree Page
CLICK HERE - to return to Meat/Seafood List
CLICK HERE - to return to Home Page