Sweet 'n Spicy Louisiana Pork Roast

Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting!

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1  tablespoon dark brown sugar, packed
• 1  teaspoon dark brown sugar, packed
• 1  tablespoon dried thyme
• 1  tablespoon dry mustard
• 1 1⁄2 teaspoons ground allspice
• 1 1⁄2 teaspoons  garlic salt
• 3⁄4 teaspoon  ground dried ancho chile powder
• 3⁄4 teaspoon ground cumin
• 2  lbs  vidalia onions, root ends intact, cut into thin wedges
• 3  tablespoons  oil
• 5  lbs  bone-in center-cut  pork loin roast (about 8 chops)
• 2  tablespoons  chopped fresh cilantro

Directions

1. Preheat oven to 350 degrees. In bowl, combine brown sugar, thyme, mustard, allspice, garlic salt, chile powder and cumin; reserve. Toss onions with 2 T. oil; stir in 1 T. spice mixture and toss well.
2. Combine remaining spice mixture with remaining 1 T. oil; rub evenly over top and sides of pork. Place pork in large roasting pan; arrange onions around roast.
3. Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 degrees, about 1 hour and 40 minutes. Let stand 10 minutes before slicing. Sprinkle onions with chopped cilantro and serve.