Pork Loin Roast
Sometimes you just need a roast for dinner. My favorite is a pork loin roast. A couple of slices of roast pork, some mashed potatoes, and a nice vegetable says nothing but “comfort food.” When choosing the roast make sure the pork loin has a nice layer of fat on the top. The way pigs are raised now there is actually almost no fat in the pork loin. If you want a moist roast you really want to make sure there is enough fat on top. I also take it a step further and put a couple of pieces of bacon on top while it roasts. It sounds decadent, a bacon wrapped pork loin roast, but it does ensure a moister meat.
Brine
- 1/3 cup table salt
- 3 quarts of cold water
Dissolve the table salt in the water and place in a container or large bowl big enough to submerge the pork roast.
Pork Rub
- 1 1/2 teaspoons coriander
- 1 teaspoon black pepper corns
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 1/2 teaspoon rubbed sage
- 1/2 teaspoon garlic powder
Place all ingredients in a spice mill or coffee grinder and process until the ingredients form a powder. This makes enough pork rub for three to four roasts. Keep it stored in a closed container with your other spices for up to four months.
Pork Roast
- 1 3 to 4 pound pork loin roast with fat left on the top
- 3 strips of smoked bacon (pepper bacon if you want to go all out)
- 1 1/2 tablespoons pork rub
- 1 medium red onion
- 1 stalk celery
- 1 carrot
- 6 cloves of garlic
Brine the pork roast in a bowl or container for at least four hours. Overnight in the refrigerator is even better. Preheat the oven to 325 degrees.
Dry the pork roast thoroughly after removing from the brine. Sprinkle the pork rub all over the roast making sure to coat evenly. Use more rub if you need to. Place the roast, fatty side up, on a v-shaped roasting rack in a roasting pan. If you do not have the rack place the roast in the pan directly.
Cut the onion, celery, and carrot into a large dice and place under the roast. Smash the garlic and place in the roasting pan with the other vegetables. Add one cup of water to the roasting pan.
Place the three strips of bacon lengthwise over the top of the pork roast.
Put the roast in the oven figuring about 30 minutes per pound due to the low cooking temperature. When the roast reaches about 160 degrees you are done. Cover the roast with foil for at least 20 minutes before serving.
If you have some extra roast pork a good recipe for the leftovers is here.