Pork Loin Roast

Simple dinner menu if you are celebrating Easter within your household. Or great Sunday dinner. 

Let's get started. 

Pork Loin Roast Printable Recipe

2 Tbsp. plus 2 Tsp. Brown Sugar, packed

3 Tsp. Mustard Powder

3 Tsp. Chili powder

3 Tsp. Garlic Powder

3 Tsp. Onion Powder

Kosher Salt 

Freshly Ground Pepper

1 3-pound Boneless Pork Loin (with fat layer intact)

1 Tsp. Worcestershire Sauce

2 Tbsp. White Vinegar

1 Tbsp. Olive Oil

In a small bowl, mix together 2 Tbsp. brown sugar, 2 Tsp. mustard powder, 2 tsp. chili powder, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tbsp. salt, 1/2 tsp. freshly ground black pepper. Pat your pork loin dry and season it all over with the spice mixture. Refrigerate, uncovered for 3-4 hours or overnight.

Whisk together the remaining, brown sugar, mustard, chili powder, garlic powder, onion powder, Worcestershire sauce, vinegar, 1/4 Tsp. Salt, 1/4 Tsp. freshly ground black pepper. Set aside for brushing.

Pre-heat your oven to 375 degrees Fahrenheit. 

Tie kitchen twine around the pork in a few places to help keep its shape. 

In a skillet add in the olive oil and sear the pork on all sides until golden, about 4-5 minutes per side. Transfer the pork to a rimmed baking sheet, fat side up,  and roast for 30 minutes.

After the 30 minutes brush with half of the vinegar mixture and continue to roast for an additional 15 minutes or until the internal temperature registers 145 degrees Fahrenheit.

Remove the roast from the oven, brush with the remaining vinegar mixture and let it rest for 15-20 minutes before slicing. 

Slice, serve, and enjoy. 

Creamed Peas Printable Recipe

1 Tbsp. Granulated Sugar

Kosher salt

4 Cups Fresh or Frozen Peas

3/4 Cup Heavy Cream

2 Tbsp. Butter

2 Tbsp. Fresh Parsley, finely chopped

2 Scallions, thinly Sliced

Freshly Ground Black Pepper

In a sauce pan bring 6 cups water, the sugar and 1/4 teaspoon salt to a boil. 

Add the peas, bring to a simmer and cook until tender, 8 to 10 minutes for fresh peas or 3 to 4 minutes for frozen. 

Drain, transfer to a bowl and keep warm. 

Add the heavy cream to the pan, bring to a boil and cook until reduced by half, about 3 minutes. Whisk in the butter, then add to the peas and toss. Add the parsley and scallions, season with salt and freshly ground black pepper and toss. Serve with the pork.

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