Description
Serving a gorgeous, fancy-looking holiday roast doesn’t have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast – I hope you give it a try soon!
Ingredients
- 1 (3 pound) boneless pork loin roast
- 5 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 3 tablespoons honey, or as needed
- 8 baby potatoes
- 2 carrots, cut into 2-inch chunks
- 2 Anaheim chile peppers, halved and seeded
- 1 red onion, roughly chopped
- 2 tablespoons olive oil
- salt to taste
- ½ cup plain Greek yogurt
- 2 tablespoons thinly sliced fresh mint
- 1 clove garlic, finely crushed
Instructions
- Butterfly the pork loin by cutting almost all the way through
- starting on the thinnest side
- keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started
- so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out
- but do not cut all the way through
- otherwise you’ll end up with two pieces.
- Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes
- or 2 to 3 hours in the fridge.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
- Mix cumin
- coriander
- ginger
- black pepper
- smoked paprika
- cayenne
- cinnamon
- cloves
- allspice
- and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork
- fold it back together
- and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches
- cutting off extra string.
- Toss potatoes
- carrots
- chile peppers
- and onion with olive oil and salt in a bowl.
- Place the pork into the prepared roasting pan and surround with vegetable mixture.
- Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C)
- about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate
- cover loosely with foil
- and let rest for 15 minutes.
- Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up
- about 10 minutes.
- Combine yogurt
- mint
- and garlic in a small bowl for sauce.
- Remove strings on roast. Slice
- spoon pan drippings over
- and serve with vegetables and yogurt sauce.
Prep Time: 30 mins
Cook Time: 1 hr 25 mins
Total Time: 2 hrs 40 mins
Servings: 12