This morning John and I went on a walk around our neighborhood. What a lovely, crisp fall day! John commented that these kinds of days remind him of long-ago autumn Sundays when he was a kid. His mom would spend the afternoon making a roast, and his family would eat dinner a little early while watching the football game. His description of his mom’s tender, juicy roasts made me smile.
It definitely is roast weather, and I couldn’t wait to make my first roast of the season. But not just any roast. I wanted this one to be extra-special. To be an absolute feast of flavors. The secret? A mouthwatering spice rub and a Dijon basting sauce. I carefully picked a medley of spices that would beautifully compliment the roasted pork: basil, cumin, ground cloves, rosemary, and pepper.
To make the roast, start by scoring the top of the meat and messaging the blend of spices into the pork.
Then, press thinly sliced pieces of garlic into the cuts. And cover with chopped fresh parsley.
All this is done before the meat goes in the oven. Once it starts roasting, can you imagine the wonderful aroma that will be wafting throughout your home?
Start the pork off at 425℉, and then after about 15 minutes, turn your oven down to 350℉. You’ll want to have a meat thermometer on hand to be sure your pork is properly cooked. The US Department of Agriculture has lowered the recommended safe cooking temperature for whole cuts of pork from 160℉ to 145℉ as measured with a food thermometer before removing meat from the heat source. I cooked this roast for a little more than 1 1/2 hours to 150℉.
Now for some more love and attention: you’re going to prepare the special Dijon sauce to baste the roast with every so often while it bakes. I use avocado oil in this sauce. If you’d like, you can read about its health benefits here. You can also substitute olive oil if you don’t have the avocado oil on hand. Also stir in some Red Boat (or Worcester sauce), gluten free dijon mustard, and a little water. After the first 15 minutes of cooking, when you go to turn down the temperature of the oven, generously brush this sauce over your roast.
Then, after an hour, check the internal temperature of your roast and brush the basting sauce over the roast again. When your roast reaches the optimal temperature, remove it from the oven, give it another coating of basting sauce, and let it rest, uncovered, for 10 minutes before slicing.
I recommend serving this spice rubbed pork roast with rosemary sweet potatoes and mushrooms, sautéed broccoli, and your favorite gluten free gravy. Yum.
This savory, spice rubbed pork roast with its rich basting sauce makes an amazing autumn dinner. Don’t wait, friends; make it this week. 🙂 Enjoy!
For the juiciest roast, the most important tip that I can give you is to brine it. Just soak the meat in salt water for about 24 hours. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy meat.
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- For Brine:
- 3 cups water
- 3 tablespoons salt
- 1 bay leaf
- A sprig of rosemary
- 8 peppercorns
- 3 pound Pork Roast
- 3 cloves garlic, thinly sliced
handfulof fresh parsley, roughly chopped
- Spice rub:
- 2 tablespoons basil
- 2 tablespoons cumin
- 2 tablespoons ground cloves
- 2 tablespoons rosemary
- ½ tablespoon pepper
- Basting sauce:
- ¼ cup avocado oil
- 2 tablespoons gluten free dijon mustard
- 1 tablespoon Red Boat or Worcester sauce
- 3 tablespoons water
- For brine: Heat water to a simmer and add salt. Simmer for 5 minutes to dissolve the salt. Let the water cool. Place meat in a large baking dish and cover with cooled salt water brine. Add peppercorns, rosemary, and bay leaf. Cover the dish and refrigerate for 24 hours.
- Then take the roast out, discard the brine, rinse the meat off and pat completely dry.
- Pre-heat oven to 425℉
- Place pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, Score the top of the roast with a paring knife cutting about one inch into the meat.
- Spice rub: Combine basil, cumin, cloves, rosemary and pepper in a small bowl and rub over the entire roast.
- Press garlic slices into the cuts. Top with chopped parsley.
- Put the roast in the oven and cook for 15 minutes.
- Meanwhile prepare basting sauce. Whisk together oil, mustard, Red Boat and water in a small bowl.
- Reduce the oven temperature to 350℉. Take the roast out of the oven and brush basting sauce generously over your roast. Then return roast to the oven until it reaches an optimal internal temperature of 150℉. Since oven temperatures vary, after an hour check the internal temperature of your roast. At this time, brush the basting sauce over the roast again. When your roast reaches the optimal temperature, remove it from the oven and give it another brushing with the basting sauce. Let the roast rest, uncovered, for 10 minutes before slicing.
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