The key to a tender and juicy pork roast is in the preparation. Most pork nowadays has been defatted, which is really too bad because most of the flavor is in the fat. One simple way to add some flavor without doing much work is to brine the pork overnight. Brining replaces water within the pork protein with salt water, making it much more flavorful. If you can spend a little extra time doing this step in the preparation, you’ll definitely reap the benefits in flavor!
2 1/2 pounds boneless pork loin roast, with twine intact
1/2 cup fine sea salt
Water (enough to cover the pork while brining)
2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon coconut oil
1 onion, sliced thin
- Brine overnight: In a large container, add pork, salt and water.
- Drain the roast and pat dry with paper towels.
- Rub pork with spices.
- Preheat the oven to 325 degrees and adjust the rack to the middle position.
- Heat a 12-inch oven-proof skillet over medium-high heat for 5 minutes.
- Sear the pork in oil for 5 minutes per side or until golden brown.
- Transfer the skillet to the oven and roast for 45 minutes to 1 hour (140 degrees).
- Transfer the roast to a carving board, cover and let rest for 15 minutes.
- Snip off twine and slice 1/4 inch thick.
- Top with caramelized onions before serving.
Pork is rich in protein, thiamine, niacin, vitamin B12, riboflavin, pantothenic acid, selenium and zinc. It’s a good source of potassium, magnesium and iron. Select pastured pork for maximum nutritional benefits.