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
- 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
- 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.
We did it for the love of farming. The kids do it because they love it too, and see a future in it.