Roasted Pork
Juicy roasted pork loin infused with aromatic vegetables and spices, offering a flavorful crust and tender interior—perfect for family dinners and special occasions.
Ingredients
- 3 Tbsp. unsalted butter ⓘ
- 1 Tbsp. pork lard or chicken fat or vegetable oil ⓘ
- 1/2 c. finely chopped onion ⓘ
- 1/2 c. finely chopped celery
- 1/2 c. finely chopped green pepper ⓘ
- 1 Tbsp. minced garlic ⓘ
- 2 tsp. black pepper ⓘ
- 1 1/2 tsp. salt ⓘ
- 1 tsp. white pepper ⓘ
- 1 tsp. sweet paprika ⓘ
- 1 tsp. dried thyme leaves
- 1/2 tsp. dry mustard ⓘ
- 1/2 tsp. Tabasco sauce ⓘ
- 1 (4 lb.) boneless pork loin roast
Instructions
- Place all ingredients, except the roast, in a large skillet. Saute about 4 minutes over high heat, stirring occasionally. Cool.
- Place the roast in a baking pan, fat side up.
- Make several large slits in the meat with a knife, being careful not to cut through to the bottom.
- Stuff the pockets with some of the vegetable mixture, then thoroughly rub the vegetable mixture over the entire roast by hand.
- If any of the mixture is left, spread it evenly over the top and a little on the sides of the roast.
- Bake, uncovered, at 275°F for 3 hours.
- Then increase oven temperature to 425°F and bake until dark brown on top and the meat is white in the center, about 10 to 15 minutes more.
Nutrition & Diet Analysis (per serving)
574
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).