Spice Rubbed Pork Roast

5 from 1 vote

This savory, spice-rubbed pork roast with its rich basting sauce is a wonderfully satisfying meal. For tender juicy meat, add twenty-four hours for pork to brine in the refrigerator.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 1 30

Brine time 1

Servings

Calories 534kcal

Author Barbara Bianchi

Ingredients

3 pound pork roast
3 cloves garlic thinly sliced
handful of fresh parsley roughly chopped

For Brine:

3 cups of water
3 cups of salt
1 bay leaf
1 sprig of rosemary
8 peppercorns

Spice rub:

2 tablespoons basil
2 tablespoons cumin
2 tablespoons ground cloves
2 tablespoons rosemary
1/2 tablespoon pepper

Basting sauce:

1/4 cup avocado oil
2 tablespoons gluten free dijon mustard
1 tablespoon Red Boat or Worcestershire sauce
3 tablespoons water

Vegetables

1 onion cut in quarters
1 whole bulb of garlic sliced in half
fresh herb (optional) parsley, rosemary, or thyme

Instructions

For brine
Heat water to a simmer and add salt. Simmer for 5 minutes to dissolve the salt. Let the water cool. Place meat in a large baking dish and cover with cooled salt water brine. Add peppercorns, rosemary, and bay leaf. Cover the dish and refrigerate for 24 hours.
3 pound pork roast, 3 cups of water, 3 cups of salt, 1 bay leaf, 1 sprig of rosemary, 8 peppercorns
Then take the roast out, discard the brine, rinse the meat off and pat completely dry.
Pre-heat oven to 425℉
Place your pork loin on the bed of garlic, herbs, and onion fat side up. Score the top of the roast with a paring knife cutting about one inch into the meat.
1 onion, 1 whole bulb of garlic, fresh herb
Spice rub: Combine basil, cumin, cloves, rosemary and pepper in a small bowl and rub over the entire roast.
2 tablespoons basil, 2 tablespoons cumin, 2 tablespoons ground cloves, 2 tablespoons rosemary, 1/2 tablespoon pepper
Press garlic slices into the cuts. Top with chopped parsley.
3 cloves garlic, handful of fresh parsley
Put the roast in the oven on the middle rack and cook for 15 minutes.
Meanwhile prepare basting sauce. Whisk together oil, mustard, Red Boat and water in a small bowl.
1/4 cup avocado oil, 2 tablespoons gluten free dijon mustard, 1 tablespoon Red Boat or Worcestershire sauce, 3 tablespoons water
Reduce the oven temperature to 350℉.
Take the roast out of the oven and brush basting sauce generously over your roast.
Then return roast to the oven until it reaches an optimal internal temperature of 150℉. Since oven temperatures vary, after an hour check the internal temperature of your roast.
At this time, brush the basting sauce over the roast again. When your roast reaches the optimal temperature, remove it from the oven and give it another brushing with the basting sauce.
Let the roast rest, uncovered, for 10 minutes before slicing.

Notes

For the juiciest roast, the most important tip that I can give you is to brine it. Just soak the meat in salt water for about 24 hours. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy meat.
To store leftovers, place them in an airtight container. Refrigerate for up to 3-4 days, or freeze for up to 3 months for longer storage.

Nutrition

Calories: 534kcal | Carbohydrates: 3.2g | Protein: 65.9g

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