TOTAL TIME : 75 mins
SERVINGS : 6-8
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
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.