Spicy oven-roasted pork loin is moist and flavorful.The sweet and spicy dry rub helps turn the roast a golden brown.
2 lbs pork loin
1 tspn dried oregano
1/4 cup light brown sugar
1/2 to 1 tspn red pepper flakes
1/2 tspn black pepper
1 tbspn vegetable oil
Use a pepper grinder to pulverize the red pepper flakes. Make a dry rub from the following, brown sugar, red pepper flakes, dried oregano and black pepper.
Rub vegetable oil over the pork loin, then rub dry rub mixture over the oiled meat. Place covered in refrigerator for 30 to 45 minutes.
Preheat oven to 325 degrees
Place pork loin in a shallow roasting pan, fatty side up and roast uncovered for 1 hour 45 minutes to 2 hours. If you have a meat thermometer, place it in the thickest part of the loin. When the thermometer reaches between 160 and 170F, the roast should be done. Juices will run clear when fully cooked.
Remove the roast from the oven and allow it to rest at least 15 minutes before serving. Serve with steamed asparagus and steamed thick carrot slices (slice carrot on an angle as in Chinese cooking)
Makes 5 to 6 servings.
*Roast pork is delicious with most roasted root vegetables. Turnips are particular good when roasted, somehow they have gotten a bad rap. Those who wrinkle their noses and say, "On no, I don't like turnips", probably have not tasted this vegetable. As with most root vegetables, turnips exude a natural sweet flavor when roasted or sauteed.
Arugula, Tomato and Mozzarella Salad
4 cups arugula
1 large red onion
1 medium-sized orange or yellow bell pepper
2 or 3 tbspn any light fruit vinaigrette (raspberry is good)
2 oz. fresh mozzarella cheese
Tear arugula into small pieces and cut each tomato into quarters. Slice bell pepper and cut into small pieces. Slice onion into thin rings, separate rings. Place ingredients in large mixing bowl and toss. Add vinaigrette and toss gently once more. Place thinly sliced mozzarella over each salad after it is plated.
Makes 4 servings. Recipe is easily doubled.