Spicy Roast Pork

Slow roasted loin of pork, served with a robust kale and apple salad and house-made tomato salsa.

September 11, 2015 | | Recipes

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.

cook_Landman_3866 cook_Landman_3879 cook_Landman_3906 cook_Landman_3896 cook_Landman_3939 cook_Landman_3946 cook_Landman_3928 cook_Landman_3972Featured cook_Landman_4044 cook_Landman_3958
Remove from roasting pan and let stand for 15 minutes. Slice and serve with apple and kale salad (below) and Landman Gardens Hearty Salsa or your own chutney. Photo by Pete Paterson.

Spicy Roast Pork

Recipe submitted by: Rebecca Landman ( Visit Website )




  • 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


  1. Coat pork loin on all sides with Dijon mustard.
  2. Combine spice rub ingredients and mix well. Spread rub evenly over pork loin.
  3. Place pork in pan on top of apples, onions, apple cider and seasonings.
  4. 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.
  5. Remove from roasting pan and let stand for 15 minutes.
  6. Slice and serve with apple and kale salad and Landman Gardens Hearty Salsa or your own chutney.

About the Author More by Cecily Ross

Cecily Ross is an author and freelance writer who lives in Creemore.

Related Stories

The Landman clan: (left to right) Grandparents George and Sytske, father Eric, Rebecca, Ashleigh, Josh, and twins Carter and Jesse. While Eric still “runs the show,” he is putting more and more trust and responsibility for day-to-day operations in the hands of his children. Photo by Pete Paterson.

Landman family: A recipe for family harmony with something for everyone

Sep 11, 2014 | Yevgenia Casale | Farming

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

Landman Gardens and Bakery

Landman Gardens and Bakery

May 15, 2013 | In The Hills | Dining Guide

Landman Gardens and Bakery is a family operated business located just north of Grand Valley, Ontario. We are committed to growing and producing the best quality food for you and your family.

Dry stone waller Eric Landman stands on a private Caledon property where he has completed many walls and structures. Photo by Pete Paterson.

Meet the Maker: Eric Landman

Sep 16, 2019 | Janice Quirt | Made in the Hills

The ancient craft of dry stone walling is alive and well in Headwaters thanks to this busy local artisan.

Related Recipes

This salad is even better if prepared and tossed with dressing a few hours or even a full day before serving. Photo by Pete Paterson.

Apple and Kale Salad

Sep 11, 2015 | Cecily Ross | Salads

This apple and kale salad is perfect for potlucks because it travels so well.

“If you’re going to be a small-scale farmer these days,” says Rebecca Landman, “you have to diversify.” Photo by Pete Paterson.

Cooking with Rebecca Landman: Spicy Roast Pork

Sep 11, 2015 | Cecily Ross | Cooking with...

Rebecca runs Landman Gardens and Bakery while her father, Eric, who builds dry stone walls and often works off-site, and her three younger brothers operate the farm.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.