What was nice about finding this menu was that I already had a pork loin in my freezer. Whenever I can find pork loin on sale I buy a good amount of it. I love the fact that it is so versatile. You can cook it whole as a roast, make cutlets, cube it for things like Pork Stew, etc. But when it is on sale it is very economical to stock up on it.
This recipe peeked my interest because it includes brown sugar, chili powder, and vinegar. All things I like in my BBQ rub. So I figured how can it go wrong? I was right. Nothing wrong with this one at all. The only thing is you have to be patient. Something that is hard for me to do. The rub needs to be on the roast for a minimum of 4 hours, overnight being much better. I usually end up opting for the shortest amount of time, but this time I was determined to give it as much time as possible. I am so glad I did.
I would say that this would make a wonderful Sunday night supper meal, but I would enjoy this any day of the week!!
I was so excited about this roast that I didn't even move the magazine out of the way to take the picture!!
Roasted Pork Loin
2 tablespoons, plus 2 teaspoons dark brown sugar
3 teaspoons mustard powder
3 teaspoons chili powder
Fresh ground black pepper
1 3-pound boneless pork loin (with fat layer intact)
1 teaspoon Worcestershire sauce
2 tablespoon white vinegar
1 tablespoon extra virgin olive oil
Mix 2 tablespoons brown sugar, 2 teaspoons mustard powder, and chili powder, 1 tablespoon salt, and one half teaspoon pepper in a bowl. Put the pork on a plate, pat dry and rub allover with the spice mixture. Refrigerate uncovered for at least 4 hours or overnight.
Whisk the remaining 2 teaspoons brown sugar, 1 teaspoon each mustard powder and chili powder, the Worcestershire sauce, vinegar, 1/4 teaspoon salt and pepper to taste in a bowl. Set aside for brushing.
Preheat oven to 375 degrees F. Rinse the pork and pat dry. Heat the olive oil in a large skillet over medium-high heat. Add the pork, fat side down, and sear until golden all over, about 5 minutes. Continue to cook until golden allover, about 5 more minutes. Transfer to a rimmed baking dish, fat side up, and roast for 30 minutes. Brush with 3/4 of the vinegar mixture and continue to roast an additional 15 to 20 minutes, or until the internal temperature reaches 145 degrees. Transfer to a cutting board and brush with the remaining vinegar mixture. Let rest 15 minutes before slicing.