Spice-rubbed Pork Roast with Sweet Potatoes and Brussel Sprouts
January 25th 2015
Dry rubbed Pork Roast
4 pound pork loin
2 TBSP Spicy mustard
2 tsp onion powder
2 tsp salt
2 tsp chili powder
1 tsp oregano
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp all spice
1/4 tsp cayenne pepper
1 Tbsp canola oil
2 small sweet onions, sliced
2 tbsp flour
2 cups beef stock
A few dashes of Worcestershire
1/4 cup of skim milk
Preheat oven to 400 degrees
1. Heat a Dutch oven with 1 Tbsp canola oil. I cut my roast in half so I have 2 (2lb) pieces. Rub the pork with mustard and then rub with all of the seasoning.
2. Sear each side until golden brown - about 3-4 minutes per side.
3. You might need a little more oil on the second piece. When you remove the meat, place the onions in the pot and move around to deglaze, season with salt and pepper.Add a few TBSP of beef stock so the spices dont burn in the oven.
4. Put the roast back in the dutch oven and then place in the oven at 400 degrees for about 70 minutes or until the thermometers registers 145 degrees.
5. Remove meat from oven and place on a cutting board, cover with foil to let rest.
6. Put onions and juice from pan into a blender.
7. Use the pan that you seared the meat in, heat it back up. Add about 2 tbsp flour and make a roux. Stir constantly.
8. To your roux, stir in the beef stock. Make sure your heat is on low at this point. Add a few dashes of Worcestershire and about 1/4 cup of skim milk.
9. Add "gravy" to blend and puree with onion mixture. Taste. The sauce may be a little spicy for you. You can always calm it down with more milk or 1-2 TBSP of butter. Return gravy to pan to keep warm.
10. Serve pork after it rests for at least 15 minutes. Drizzle with sauce and serve vegetables on the side.
Roasted Sweet Potatoes and Brussels Sprouts
12 oz brussel sprouts
2 large sweet potatoes
Additional spices from above
2 tbsp canola oil
2 tbsp olive oil
Double the spice measurements from above to make enough spice mixture for your vegetables.
2. Peel sweet potatoes and slice into thick fry shapes. Cut the ends off the brussel sprouts.
3. Toss vegetables with canola oil and spice mixture.
4. Once the pork is about 100 degrees, put the vegetables in. Roast for about 40 minutes.
5. Take out of the oven and a bit more salt and serve.
Seasoned canola oil: thyme, bay leaf, garlic, nutmeg, all spice
Today's with selection:
Chateau la Coustarelle
2010
Cahoots
Cahors, France
This is 80% malbec and 20% merlot
This wine can stand up to the flavor of this dish and surely be just as wonderful as an after dinner drink.
Enjoy
Julianne
Dry rubbed Pork Roast
4 pound pork loin
2 TBSP Spicy mustard
2 tsp onion powder
2 tsp salt
2 tsp chili powder
1 tsp oregano
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp all spice
1/4 tsp cayenne pepper
1 Tbsp canola oil
2 small sweet onions, sliced
2 tbsp flour
2 cups beef stock
A few dashes of Worcestershire
1/4 cup of skim milk
Preheat oven to 400 degrees
1. Heat a Dutch oven with 1 Tbsp canola oil. I cut my roast in half so I have 2 (2lb) pieces. Rub the pork with mustard and then rub with all of the seasoning.
2. Sear each side until golden brown - about 3-4 minutes per side.
3. You might need a little more oil on the second piece. When you remove the meat, place the onions in the pot and move around to deglaze, season with salt and pepper.Add a few TBSP of beef stock so the spices dont burn in the oven.
4. Put the roast back in the dutch oven and then place in the oven at 400 degrees for about 70 minutes or until the thermometers registers 145 degrees.
5. Remove meat from oven and place on a cutting board, cover with foil to let rest.
6. Put onions and juice from pan into a blender.
7. Use the pan that you seared the meat in, heat it back up. Add about 2 tbsp flour and make a roux. Stir constantly.
8. To your roux, stir in the beef stock. Make sure your heat is on low at this point. Add a few dashes of Worcestershire and about 1/4 cup of skim milk.
9. Add "gravy" to blend and puree with onion mixture. Taste. The sauce may be a little spicy for you. You can always calm it down with more milk or 1-2 TBSP of butter. Return gravy to pan to keep warm.
10. Serve pork after it rests for at least 15 minutes. Drizzle with sauce and serve vegetables on the side.
Roasted Sweet Potatoes and Brussels Sprouts
12 oz brussel sprouts
2 large sweet potatoes
Additional spices from above
2 tbsp canola oil
2 tbsp olive oil
Double the spice measurements from above to make enough spice mixture for your vegetables.
2. Peel sweet potatoes and slice into thick fry shapes. Cut the ends off the brussel sprouts.
3. Toss vegetables with canola oil and spice mixture.
4. Once the pork is about 100 degrees, put the vegetables in. Roast for about 40 minutes.
5. Take out of the oven and a bit more salt and serve.
Seasoned canola oil: thyme, bay leaf, garlic, nutmeg, all spice
Today's with selection:
Chateau la Coustarelle
2010
Cahoots
Cahors, France
This is 80% malbec and 20% merlot
This wine can stand up to the flavor of this dish and surely be just as wonderful as an after dinner drink.
Enjoy
Julianne
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