Pork Roast Recipe

• •
  Pork Loin

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

• •
  Rosemary, Fresh(10g)
• •
  2 to 3 teaspoons kosher salt (use 2 for smaller cuts and 3 for larger cuts)
• •
  Cumin, Ground(5g)
• •
  ½ teaspoon ground black pepper
• •
  Cinnamon, Ground(1g)
• •
  Apple, Granny Smith
• •
  Yellow Onion
• •
  Garlic
• •
  Low Sodium Chicken Broth(240g)

Instructions

1. 1Trim the fat cap from the pork loin. In a small bowl, combine the fresh rosemary, ground cumin, ground cinnamon, salt, and 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. 2Preheat your oven to 450°F. Scatter the diced apples, onion, and fresh garlic in the bottom of a large roasting pan. Place the seasoned pork loin on top. Pour half of the chicken broth around (not over) the pork.
3. 3Roast at 450°F for 15 minutes until the pork begins to brown, then reduce the oven temperature to 300°F and continue roasting for 30–50 minutes until an instant-read thermometer inserted at the thickest part reaches 135°F. The pork will carryover cook as it rests.
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 oven temperature to 350°F. 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. Return the pan to the oven and bake for 15 minutes 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.