My Favorite Nearly Non Fat Spice Rubbed Pork Loin Roast Food

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

SPICE RUBBED PORK ROAST

Steps:

• Preheat oven to 325.
• Leave about 1/4 inch of fat on one side of the loin.
• Mix the spices together and rub all ove the loin.
• Place in a raosting pan and cook in oven for 1 1/4 hours.
• Let rest for 5 minutes before slicing thinly.

SPICED RUBBED PORK LOIN ROAST

Steps:

• 1. Mix all the paste ingredients with the olive oil in a small bowl to make the paste. If your roast is large, make a double batch of paste.
• 2. Rub the paste all over the roast and put into a Ziploc bag and let rest in the refrigerator for at least a few hours.
• 3. Oven: pure convection: 350 degrees or Oven: bake: 375 degrees Let roast come to room temperate while oven is preheating.
• 4. Use a baking sheet (lined with foil)or a broiler pan. Line the bottom of the broiler pan with foil for a little easier cleaning.
• 5. Remove the roast from the bag and lay in pan, fat side up. Bake: 1 - 1 1/2 hours depending on the size of the roast. Pure Convection: 1 - 1 1/2 hours depending on the size of the roast. Use a meat thermometer inserted in the middle of the roast...145 to 155 degrees for pork to be done. Check temp after an hour and adjust time if needed.
• 6. Let the roast stand for 5 minutes, tented with foil before slicing.
• 7. You can also use pork tenderloins. (1 1/2 pounds) Oven: same temperatures. See original recipe. http://www.eatingwell.com/recipes/spice_rubbed_pork_tenderloin.html 20 to 25 minutes..use meat thermometer the same as above.

EASTER PORK LOIN ROAST WITH ONION-MUSHROOM GRAVY

Steps:

• For Roast:.
• Cut slits into the top of the roast.
• Insert garlic slices into slits.
• Combine olive oil and spices - rub over roast.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F.
• Bake uncovered for 2 hours and 15 minutes or until meat thermometer reads 160 degrees F.
• Let roast stand 15 minutes before carving.
• For Gravy:.
• Pour drippings and loose brown bits from the roast pan into a measuring cup.
• Skim the fat off the top, reserving 2 tablespoons drippings.
• Add water and broth to drippings, set aside.
• Sautee onions and mushrooms in oil and butter until tender.
• Stir in flour until well blended.
• Gradually stir in broth mixture.
• Bring to a boil.
• Cook and stir constantly for 2 minutes or until thickened.
• Stir in parsley and pepper.

MY FAVORITE NEARLY NON-FAT SPICE RUBBED PORK LOIN ROAST

Steps:

• Preheat oven to 350°F (important for tender roast).
• Pat pork roast dry with paper towel.
• In small bowl stir together all spices (see note below regarding peppercorns) with the parmesan cheese to make the "rub".
• **To crack the black peppercorns put whole peppercorns into a double-bagged zip lock type bag and beat with meat pounder, the bottom of a heavy sauté pan or roll with rolling pin until most of the peppercorns are at least cracked in half (will chip if you do on tile countertop) This seems like a LOT of pepper, but believe me it's the perfect amount. (If you use ground pepper you will not get much pepper flavor, and it will be incredibly hotter. You will need to adjust pepper to about 1 tsp).
• Rub herb mixture over entire roast for about 1 minute. You should have LOTS of herb mixture left over. The roast will have a very thick coating.
• Pool 1T of olive oil in bottom of the smallest, shallow baking dish that the roast will fit into. Place the roast fat side up over the olive oil (if you have fat on it). Put some of the extra herb rub underneath the roast and pile the remaining herb mixture on top of the roast.
• Pour 1/2 cup of water in bottom of pan to keep the drippings from burning.
• Put in oven and bake uncovered for approximately 1 hour until internal temperature reaches 145°F.
• **PLEASE NOTE After about 30 minutes of baking the water will have evaporated and you should have some nice golden bits. You will have to add enough water to cover the bottom 1/4 inch of the roast itself at that point no more, no less. Watch it carefully and do not let the drippings burn. By the end of cooking it should have reduced to about 1/4 to 1/2 cup of liquid.
• Once internal temperature reads 145-150°F immediately remove the roast from the oven and cover the pan with foil for a minimum of 15 minutes before slicing. **Side Note: The key to a tender roast is to use a meat thermometer and follow up with the tenting method. This allows the internal temperature of the roast to raise another 10 degrees after it comes out of the oven so that the meat gets completely cooked to a safe temperature, and is so moist and juicy. I learned this from watching America's Test Kitchen and they are SO right on about that.
• If you would like to use the drippings for a sauce, STRAIN out all the herbs first. Then add about a teaspoon of cornstarch to the remaining liquid and heat until it thickens a bit. I wouldn't recommend reducing it as it's a bit salty. I added about 1/4 cup of MonteVina pinot grigio wine as well to thin it out a bit and it was so good!
• Drink the rest of the wine with the meal!