Servings: 8
Ingredients
- 2-3 lb boneless pork loin
- 2 tsp Kosher salt adjust up to 3 tsp. for 3 lb pork loin
- 1 tbsp smoked paprika
- 1 tsp dry mustard
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt-free poultry seasoning
- 1 tsp cayenne
- 2 tbsp canola oil
- 4 oz unsalted butter
- 1 large onion diced
- 1 bell pepper diced
- 1 celery stick diced
- 1 cup chicken stock
Instructions
- Combine salt & spices. Rub the pork loin with oil, then season liberally with spice mix over all sides. Season to taste.
- Arrange pork loin on a pan, loosely tent with plastic and refrigerate overnight.
- Remove the pork loin from the fridge. Scatter the onion, bell pepper, and celery over the bottom of a large roasting pan. Pour in enough chicken stock to cover the bottom of the pan. Lay the pork over the vegetables or elevated on a cooking rack set in the pan.
- Brush top and sides of pork loin with melted butter. Preheat oven to 450°F. Once the oven is ready, place the pan on the middle rack.
- Cook for 15 minutes, then reduce the oven temperature to 350°F. Roast until the internal temperature of the pork loin reads 145-160°F.
- Remove pork loin from the oven and allow to rest for at least 15 minutes before carving. Roasted drippings can be served alongside pork loin or strained and added to a gravy. Serve with mashed sweet potatoes, green beans, and cranberry sauce.
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