*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wonderful seasonings! It could be too spicy for some - know your audience - for us this was perfect. I took the roast out of the refrigerator for about an hour to warm up. I used olive oil instead of butter to cook the spices and I ended up using more course ground pepper - what can I say, we love pepper. I cooked the roast at 300 until it reached 125 degrees and then turned the oven up to 425 and cooked to 145. Took out and rested while I did the gravy. I did do the gravy a bit different. I used 2 T butter and 2 T flour - made a roux in a seperate pan. I removed the cooked vegetables and strained the juices from the baking pan - I used the drippings plus 1 cup pork stock to make the gravy. Very good!
This has a wonderful aroma as it cooks and the rub is quite tasty but I will decrease the cayenne pepper next time. Roasted to an internal temperature of 145 gave us a moist and tender roast. Thanks for the idea!
This was fantastic! Tried to add potatoes and carrots while it cooked; didn't work out because it wasn't covered. Thank goodness because I ended up whipping up some mashed potatoes instead. The gravy was so good on the pork and the potatoes! My husband looked at me after a bite and smiled and said what a keeper! He couldn't stop thinking about how good it was later that night. My sons fought over the left overs, when normally they won't touch a reheated meal. Thanks so much for the quick recipe to cook a pork loin at the last minute without having to marinate it.
I adapted this recipe for use in the pressure cooker. The technique variations I used are as follows. 1. Brown the loin on all sides in cooker 2. Followed steps 2 & 3 exactly 3. Add 1 cup stock and bring cooker to 15psi for 50 minutes. Allow natural release of pressure 4. Followed steps 5 & 6 exactly Taste was excellent! Thanks for posting
I just made this for dinner and my family have all had seconds! Made this with garlic mashed potatoes and they are raving about how wonderful it all is. The gravy went so nicely with the potatoes! The pork is tender and so flavorful very easy to make and dang-near foolproof. I will be adding this to our family favorites list!