Description
This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne.
Ingredients
- 2 tablespoons butter
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon ground mustard
- 2 cloves garlic, minced
- 1 (4 pound) pork loin roast
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 carrot, cut into 1/2 inch pieces
- 1 red bell pepper, cut into 1/2 inch pieces
- 1 stalk celery, cut into 1/2 inch pieces
- 1 large onion, cut into 1/2-inch pieces
- 3 tablespoons all-purpose flour
- ½ cup chicken broth
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a small skillet over medium heat. Stir in the cayenne
- oregano
- pepper
- thyme
- mustard
- and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix
- and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
- Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan
- and surround with the carrots
- red pepper
- celery
- and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven
- and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F
- and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan
- and let stand 10 minutes before slicing.
- Place the roasting pan
- with the pan juices
- over medium heat. Whisk the flour into the hot drippings
- and cook for 3 minutes. Pour in the chicken stock and cook
- whisking occasionally
- for 6 minutes. Strain sauce
- and serve with the sliced pork roast.
Prep Time: 15 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 25 mins
Servings: 8