Pork Loin Roast


One meat dish that is new to our family is pork loin roast. I was able to get a deal on some good quality pork loin so thought I would give it a try!

Did you know that pork loin comes from the rib cage of a pig? That’s right, it is the tissue along the top of the rib cage. It is normally cut into chops or steaks. Loin is popular in the United Kingdom where it is made into bacon and called “back bacon”. Americans call this type of bacon “Canadian Bacon” because it was brought to Canada by British settlers.

To cook the pork loin, I used a 3 gallon, cast iron dutch oven. It is large enough to hold not only the pork loin but also plenty of chopped onions and carrots. While it is not necessary to have a pot that large, it is nice to have the vegetables cooking the same time as the roast. Adjust the amount of vegetables to fit the size pot you have. The roast can also be cooked without the vegetables.

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.

Pork Loin Roast

Ingredients:

1 pork loin (where to buy organic grassfed pork)
4 Tbsp olive oil, lard, ghee or coconut oil 

Seasoning Mix:
          4 Tbsp each chili powder, onion powder, garlic 
          1 Tbsp sea salt (where to buy REAL salt)
          3 onions, chopped
8 carrots, washed and sliced

Looking for organic, non-irradiated spices? Click Here

Directions:

Heat 4 tbsp olive oil in the cast iron dutch oven on the stove top.

Add the roast and sear on all sides.

Sprinkle the pork loin with the seasoning mix. I find it easier to rub the spices into the roast.

Add 2 cups water to the pork loin in the dutch oven.

Cover the roast with the vegetables.

Put the lid on and cook at 350F for about 1 1/2 hours or until the center is no longer pink and juices run clear.

Enjoy!

Related posts:

Comments

  1. Sometimes I’ll just throw a pork loin into the crockpot with a jar of salsa and put it on low. By the end of the day you’ll have the perfect meat for pork carnitas – SO SIMPLE!

  2. Thanks for sharing on GAPS Friendly Fridays! This looks really simple and good. Unfortunately, there is a small change that needs to be mentioned to make it GAPS legal. On GAPS we don’t heat olive oil, because of its low smoke point. Other fat options (ghee, any animal fat, coconut oil) would work beautifully in this recipe, though! Would you be willing to make a little note of that?
    Thanks,
    Joy

  3. Yum!! This would be a great post to share at our Meal Plan Monday link-up at http://www.modernalternativekitchen.com! Hope to see you there tomorrow!

  4. Hi Diana,
    This is a great recipe for the Pork Loin, we would just love it. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Looks delicious! Thanks for sharing. :)

Speak Your Mind

*