Prep 10 mins
Cook 3 hrs
This is my family's favorite way to have roast pork. I change the seasonings slightly a lot. I have been watching them lately in order to post so here it is. Time spent sitting wih rub on is not included.
- 1 (3 -5 lb) pork loin
- 1⁄8 cup brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon salt (I use Seasoning Salt)
- 1 tablespoon sage
- 1 tablespoon thyme
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon soya sauce
- 1⁄2 cup port wine or 1⁄2 cup sherry wine
- 2 large Spanish onions, sliced or 2 large vidalia onions or 4 ordianry sized onions
- 1 cup beef stock or 1 cup chicken stock
- 1⁄4 cup port wine or 1⁄4 cup sherry wine
- 1 tablespoon cornstarch
- Mix all the dry seasonings in a small bowl.
- Pierce the meat all over with a fork.
- Rub with seasoning.
- Let stand at room temperature for 2 - 4 hours.
- Spray a roasting pan with cooking spray for ease of cleanup.
- Thinly slice onions and spread out in bottom of pan.
- Place roast on top of onions.
- Mix 1 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp dijon mustard, 1 tbsp soya sauce, and 1/2 cup port, or sherry in 2 cup measuring cup.
- Drizzle a little of the liquid over onions.
- Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
- Roast @ 350F until internal temperature of 165F is reached.
- Remove meat from pan and tent with foil to allow juices to settle.
- Transfer pan drippings and onions to a sauce pan.
- Mix cornstarch with stock and add with port.
- Cook and stir till nicely thickened.
- Serve sauce over meat.
- Great on mashed potatoes.
I made this for my wife (I'm retired and she still works). She usually eats like a bird. This time she still ate like a bird...a vulture! She loved it. Me too. Thanks for sharing your recipe.