Spice Rubbed Pork Roast Recipe

This savory, spice rubbed pork roast with its rich basting sauce makes a wonderfully satisfying dinner.

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.

Not only is this spice-rubbed pork roast one of my low carb recipes, but it’s also an absolute feast of flavors.

Be sure to check out my other delicious pork recipes that are just as tempting such as Italian-inspired Pork Marsala and delicious Quick Pan-Seared Pork Chops!

If you’re intrigued by different cooking techniques, try Smoked Pork Loin Roast.

The Secret to Tender Meat: brine

Now 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. I like to add herbs, and some peppercorns to the salt brine. 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.

Ingredients

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When you are ready to roast, mix together 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.

I use avocado oil in the basting sauce. If you’d like, you can read about its health benefits here. You can also substitute extra-virgin olive oil if you don’t have the avocado oil on hand.

Also stir in some Red Boat (or Worcestershire sauce), gluten free dijon mustard, and a little water. 

Finally, prepare a bed of garlic, herbs, and onion for your roast. You can use any large, shallow baking pan—whether it’s a 9″ by 13″ cake pan or your go-to casserole dish. Shallow sides are ideal for achieving a nice browning on the pork instead of steaming it. I personally enjoy using my large oven-safe cast-iron skillet for this!

This layer of vegetables serves three important purposes:

1. It elevates the pork for even cooking.
2. It prevents the drippings from burning away, ensuring you have quality drippings for making gravy.
3. It adds extra flavors to the drippings, which you can use to create a delicious gluten-free and low-carb Au Jus gravy or a rich gluten free Velvety Smooth Gravy (thickened with gluten free flour).

Instructions

*Free printable recipe card is available at the end of the post.

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?

Position your pork loin on the bed of garlic, herbs, and onion.

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℉ (25-30 minutes per pound).

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. 

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.

Serving suggestions

Pair you roast with one (or two!) of my vegetable and salad options, like Baby Bok Choy in a Sweet and Tangy Sauce, delicious Bacon-Wrapped Asparagus, or restaurant-style Bacon Brussels Sprouts.

My irresistible Roasted Potatoes or sheet-pan Rosemary Sweet Potatoes And Mushrooms also go well with this, but if you’re a low carber like me, you might like Coleslaw With Sugar-Free Dressing and delicious Creamy Cauliflower Mash topped with your gravy.

Pro tips and recipe notes

• To store leftovers, place them in an airtight container. Refrigerate for up to 3-4 days, or freeze for up to 3 months for longer storage.

This savory, spice rubbed pork roast with its rich basting sauce makes an amazing autumn dinner. Don’t wait, make it this week. Enjoy!

Love a good roast? Try these recipes

Châteaubriand roast (beef tenderloin): Decadently juicy and flavorful this roast is a one-of-a-kind meal. Each delicious bite melts in your mouth!

Amazing Slow Cooker Pot Roast You’ve Got To Try: Tender, succulent seasoned-just-right slow cooker pot roast in its own rich gravy is amazing.

Roast Leg Of Lamb With Mint Pesto: Tender and flavorful roast leg of lamb drizzled with fresh mint pesto. You will love this special roast.

Orange Herb Roasted Whole Chicken: In this recipe, I guide you through basting the chicken with a flavorful mixture of butter, orange, and spices for a subtle kick. It’s a juicy roasted chicken that’s a breeze to make!

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Spice Rubbed Pork Roast

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This savory, spice-rubbed pork roast with its rich basting sauce is a wonderfully satisfying meal. For tender juicy meat, add twenty-four hours for pork to brine in the refrigerator.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Brine time 1 day day

Servings 6

Calories 534kcal

Author Barbara Bianchi

Ingredients

• 3 pound pork roast
• 3 cloves garlic thinly sliced
• handful of fresh parsley roughly chopped

For Brine:

• 3 cups of water
• 3 cups of salt
• 1 bay leaf
• 1 sprig of rosemary
• 8 peppercorns

Spice rub:

• 2 tablespoons basil
• 2 tablespoons cumin
• 2 tablespoons ground cloves
• 2 tablespoons rosemary
• 1/2 tablespoon pepper

Basting sauce:

• 1/4 cup avocado oil
• 2 tablespoons gluten free dijon mustard
• 1 tablespoon Red Boat or Worcestershire sauce
• 3 tablespoons water

Vegetables

• 1 onion cut in quarters
• 1 whole bulb of garlic sliced in half
• fresh herb (optional) parsley, rosemary, or thyme

Instructions

• 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.
  3 pound pork roast, 3 cups of water, 3 cups of salt, 1 bay leaf, 1 sprig of rosemary, 8 peppercorns
• Then take the roast out, discard the brine, rinse the meat off and pat completely dry.
• Pre-heat oven to 425℉
• Place your pork loin on the bed of garlic, herbs, and onion fat side up. Score the top of the roast with a paring knife cutting about one inch into the meat.
  1 onion, 1 whole bulb of garlic, fresh herb
• Spice rub: Combine basil, cumin, cloves, rosemary and pepper in a small bowl and rub over the entire roast.
  2 tablespoons basil, 2 tablespoons cumin, 2 tablespoons ground cloves, 2 tablespoons rosemary, 1/2 tablespoon pepper
• Press garlic slices into the cuts. Top with chopped parsley.
  3 cloves garlic, handful of fresh parsley
• Put the roast in the oven on the middle rack and cook for 15 minutes.
• Meanwhile prepare basting sauce. Whisk together oil, mustard, Red Boat and water in a small bowl.
  1/4 cup avocado oil, 2 tablespoons gluten free dijon mustard, 1 tablespoon Red Boat or Worcestershire sauce, 3 tablespoons water
• 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.

Notes

• 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.
• To store leftovers, place them in an airtight container. Refrigerate for up to 3-4 days, or freeze for up to 3 months for longer storage.

Nutrition

Calories: 534kcal | Carbohydrates: 3.2g | Protein: 65.9g

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