Pork Roast Recipe

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  3 lbs Pork Loin

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  2 tsp Rosemary, Fresh
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  2 tsp 2 to 3 teaspoons kosher salt (use 2 for smaller cuts and 3 for larger cuts)
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  1 tsp Cumin, Ground
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  0.5 tsp ½ teaspoon ground black pepper
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  0.3 tsp Cinnamon, Ground
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  2 Apple(322g)
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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  1 cup Low Sodium Chicken Broth

Instructions

1. 1Trim the fat cap from the pork loin. In a small bowl, combine the fresh rosemary, ground cumin, ground cinnamon, kosher salt, and ground black pepper. Rub the spice mixture evenly over all sides of the pork. Let stand at room temperature for 1 hour, or wrap and refrigerate up to 1 day (bring to room temperature for at least 30 minutes before cooking).
2. 2Dice the apples and onion, and mince the fresh garlic. Scatter them in the bottom of a large skillet or Dutch oven. Place the seasoned pork loin on top of the vegetables. Pour half of the chicken broth around (not over) the pork.
3. 3Cover and cook over medium-high heat for 5–7 minutes until the pork begins to brown on the bottom, then reduce heat to medium-low. Continue cooking covered for 30–45 minutes until an instant-read thermometer inserted at the thickest part reaches 135°F (the pork will carryover cook as it rests). Check for golden-brown exterior and tender vegetables.
4. 4Remove the pork from the pan and tent loosely with foil. Let rest for at least 15 minutes while you finish the vegetables.
5. 5Increase heat to medium-high. Pour the remaining chicken broth into the hot pan and use a wooden spoon to stir the onions and apples, scraping up any browned bits. Cook uncovered for 8–10 minutes, stirring occasionally, until the vegetables are very soft and caramelized.
6. 6Thinly slice the rested pork loin against the grain.
7. 7Divide the sliced pork evenly into 4 airtight containers while still warm. Spoon the apple and onion mixture evenly over each portion.
8. 8Seal the containers and refrigerate for up to 4 days, or freeze for up to 3 months.