Spicy Roast Pork
Slow roasted loin of pork, served with a robust kale and apple salad and house-made tomato salsa.
We asked Rebecca to share her recipe for slow-roasted loin of pork. She serves it with a robust kale and apple salad and her house-made tomato salsa. The key to ensuring the roast remains moist and flavourful is to coat it with Dijon mustard and a sweet and piquant spice rub before cooking it on a bed of garlic, onions and apples in a covered roasting pan at low heat for an hour or so.
The salad is best made a couple of hours in advance to allow the lemon juice to tenderize the kale.
“This is a great salad for potlucks because it travels so well,” says Rebecca.
Spicy Roast Pork
Serves
6
Ingredients
- 3 lb (about 1.4 kg) boneless pork loin
- ½ cup Dijon mustard
- 1 cup Landman Gardens Pork Spice Rub (recipe follows)
- 2 apples, quartered
- 2 onions, quartered
- 4 large garlic cloves
- bunch fresh thyme
- 2 cups apple cider (or beer)
- Pork spice rub, also available at Landman Gardens and Bakery.
- 1 tbsp each garlic powder, onion powder, dry mustard powder, salt, pepper, chili powder
- 1 tsp ancho chili pepper powder (optional, for smoky flavour)
- 1 cup brown sugar
Instructions
- Coat pork loin on all sides with Dijon mustard.
- Combine spice rub ingredients and mix well. Spread rub evenly over pork loin.
- Place pork in pan on top of apples, onions, apple cider and seasonings.
- Cover and roast in a 425°F oven for 15 minutes. Reduce heat to 300°F and continue roasting for an hour or until internal temperature reaches 150°F.
- Remove from roasting pan and let stand for 15 minutes.
- Slice and serve with apple and kale salad and Landman Gardens Hearty Salsa or your own chutney.
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