“This wonderful roast generates an incredible sauce for drizzling over the meat.”
- two tbsps butter
- 1/2 teaspoon red pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground mustard
- two tsp garlic, minced
- 1 (4 pound) pork loin roast
- pepper and salt to taste
- 1 tablespoon olive oil
- two carrot, cut into 1/2 inches pieces
- 1 red bell pepper, cut into 1/2 inches pieces
- 1 stalk celery, cut into 1/2 inches pieces
- 1 large onion, cut into pieces
- 3 tbsps all-purpose flour
- 1/2 cup poultry broth
- Preheat oven to 300 degrees F (150 degrees C).
- Melt the butter in a little frying pan over moderate heat. Stir in the cayenne pepper, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Utilize a knife to make several small incisions at the fat side of the meat. Materials the slits with the spice mix, and rub the remaining mix over the top layer of the meat. Sprinkle the roast with pepper and salt.
- Heat the olive oil in a roasting pan over moderate heat. Set the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Pepper and salt the veggies. Place roasting pan and cook for one hour and frothy 5 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional fifteen minutes to brown the beef. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand ten minutes before slicing
- Place the roasting pan, with the pan juices, over moderate heat. Whisk the flour into the drippings, and cook for 3 minutes. Sprinkle the broth in poultry and cook and whisk for 7 minutes. Strain sauce, and serve with the sliced pork roast.