This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.

Patti Terranova
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.

  • Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.

  • Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

409 calories; 24.5 g total fat; 118 mg cholesterol; 178 mg sodium. 7.4 g carbohydrates; 37.5 g protein; Full Nutrition

Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2009
I cooked this in the crock pot on low for 8 hours. I used the spices/seasonings as directed, making sure to really get some of it into the incisions in the loin and rubbing the rest all over. Next, I added a bit of celery salt and black pepper all over the pork loin also. I put a whole can of chicken broth and added some dashes of worcestershire sauce into the crock pot and layered the onion on the bottom. I set the loin on top and then put in white potatoes and carrots. The pork loin was so incredibly tender, it broke apart when I removed it from the pot. I transferred the meat and vegetables to serving dishes and put the juice into a skillet on the stove and added flour and a bit of salt to make the gravy. My guests raved over this dinner. Wonderful and easy for those who enjoy using a crock pot too. Thank you Patti for sharing this recipe. Read More
(238)

Most helpful critical review

Rating: 3 stars
01/26/2010
Needs much more Seasoning Read More
(2)
181 Ratings
  • 5 star values: 113
  • 4 star values: 50
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/18/2009
I cooked this in the crock pot on low for 8 hours. I used the spices/seasonings as directed, making sure to really get some of it into the incisions in the loin and rubbing the rest all over. Next, I added a bit of celery salt and black pepper all over the pork loin also. I put a whole can of chicken broth and added some dashes of worcestershire sauce into the crock pot and layered the onion on the bottom. I set the loin on top and then put in white potatoes and carrots. The pork loin was so incredibly tender, it broke apart when I removed it from the pot. I transferred the meat and vegetables to serving dishes and put the juice into a skillet on the stove and added flour and a bit of salt to make the gravy. My guests raved over this dinner. Wonderful and easy for those who enjoy using a crock pot too. Thank you Patti for sharing this recipe. Read More
(238)
Rating: 5 stars
11/18/2009
I cooked this in the crock pot on low for 8 hours. I used the spices/seasonings as directed, making sure to really get some of it into the incisions in the loin and rubbing the rest all over. Next, I added a bit of celery salt and black pepper all over the pork loin also. I put a whole can of chicken broth and added some dashes of worcestershire sauce into the crock pot and layered the onion on the bottom. I set the loin on top and then put in white potatoes and carrots. The pork loin was so incredibly tender, it broke apart when I removed it from the pot. I transferred the meat and vegetables to serving dishes and put the juice into a skillet on the stove and added flour and a bit of salt to make the gravy. My guests raved over this dinner. Wonderful and easy for those who enjoy using a crock pot too. Thank you Patti for sharing this recipe. Read More
(238)
Rating: 5 stars
04/22/2009
Tried this for dinner last night and even my picky daughter ate it. It was juicy and flavorful. Makes a great gravy. Served it over brown basmati rice and there were no left overs. The only change I made was to increase all the spices by about 50% and I used hot mustard powder instead of regular. I think you could tweak this to your own personal taste and have a great dinner. Would likely do well in a slow cooker, just omit the oil and spray with cooking spray instead. Wll try this next t Read More
(55)
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Rating: 5 stars
06/02/2009
I made this for my husband's birthday in order to try something different from our usual Pork Roast and I can easily say it has become a new favorite. From now on I think I will always use this recipe. It's easy to make has just the right amount of spice and tastes AWESOME! Everyone needs to try this recipe. Thank you very much. Read More
(54)
Rating: 5 stars
07/10/2011
I just HAD to stop everything and write this review! I came to this recipe because I was trying to figure out what to do with my boneless country pork ribs. I figured pork is pork and it's all about the flavor isn't it? I made no changes to the ingredients other than I had 2lbs of meat instead of 4. My difference came in the cooking method. I rationalized that if a crock pot could be used successfully (previous review) then so could a pressure cooker (my go-to method when I have time constraints.) And what a good result! After combining the seasonings in the skillet I just rolled the meat in that whole amt. I then placed the pieces in an open pressure cooker to brown. Then removed the meat from the pot along with excess fat and started to brown the onions and carrots in effort to get a rich brown gravy (worked great) then added the red bell pepper and celery. Topped that with the meat and added a can of chicken broth. Closed the pot and let cook under med pressure for about 45 minutes. The meat was fall apart tender. I removed it from the broth then strained the broth and thickened with a cornstarch slurry. A little salt and pepper and "Oh my goodness!" This recipe is a keeper!! Read More
(24)
Rating: 4 stars
03/09/2013
The only thing i would do different is reverse the cooking process.....cook the roast @ 425 for 15 minutes to create a crust and hold in all the juices.....then turn down 300 for the rest of cooking time.....i tried it both ways and my roast turned out juicier using the higher temp first....... Read More
(20)
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Rating: 5 stars
12/30/2010
I prepared this for my family for Christmas via slow cooker and it-was-amazing!!!!! Thank you so much to the reviewer that listed her recipe for cooking it in the crockpot. I doubled the seasoning, and used about 16 oz of chicken broth, so that I would have an ample amount of juices to make gravy. It was wonderful! I will definitely be preparing this dish again and again--as I've already been asked to! :-) Read More
(20)
Rating: 5 stars
05/21/2009
Thanks Patti! Had I listened about the cayenne (to you and myself) it wouldn't have been so spicy. Still we loved it! The gravy and roasted potatoes were an excellent addition. I'll definitely make it again with my modifications of mushrooms and peppers. Awesome! Read More
(15)
Rating: 5 stars
03/01/2010
Tried this for the first time this evening for my lovely wife and I it turned out just like the picture and was incredible. I added some Red Wine and it was wonderful. Along with more cayenne to make it more spicy as we are both spicy eaters. I give this recipe a A+++ for every part of it. Tip: I cooked it at 325 degrees for about 1 hour 25 minutes and it was perfectly juicy. Read More
(15)
Rating: 5 stars
06/03/2009
Awesome recipe. I didn't change anything other than seared my loin on the grill first and then place it in a roasting pan covered with tinfoil and finshed it on the grill. I had two small loins about a pound each. It took about 45-55 minutes to cook. Easy and delicious!! Read More
(13)
Rating: 3 stars
01/26/2010
Needs much more Seasoning Read More
(2)