6-pound center cut pork loin, BRT (boned, rolled and tied) *see notes
7 tablespoons extra virgin olive oil, divided
2 ½ teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
1 cup plus two tablespoons apple juice, divided
2 pounds carrots peeled and left mostly whole, large pieces cut in half so all are uniform in size
3 large Vidalia onions, peeled and cut into eight sections each, 1 ½ pounds total
3 sprigs fresh rosemary, left whole
½ cup brown sugar, packed
½ teaspoon garlic powder
¼ cup spicy brown mustard (we like Guldens)
1 cup chicken stock
4 Russet potatoes, peeled and cut into bite sized pieces, three pounds total
2 large Granny Smith apples, cored, peeled and cut into bite sized pieces
2 tablespoons butter
3 tablespoons all-purpose flour
Preheat oven to 375 degrees F.
Pat the pork loin dry with paper towels and place on a platter and coat with three tablespoons of the oil, two teaspoons of the salt and one teaspoon of the pepper.
In a large heavy bottomed roasting pan or large Dutch oven, large enough to fit your roast, bring a burner to medium high and once hot add two tablespoons of the oil.
When the oil is shimmering hot, add the pork loin fat side down and sear and turn every two minutes for a total of 10 minutes. The roast should be seared on all sides, including both ends.
Remove the roast to the platter and add one cup of the apple juice to deglaze the pan.
After the apple juice is reduced by half and all of the brown bits are up from the bottom, shut the burner off and add all of the carrots, onions and rosemary. Pour the chicken stock over the vegetables, then set the roast back on top of the vegetables.
In a small bowl, mix brown sugar, garlic powder, brown spicy mustard and two tablespoons of apple juice. Use a brush and brush this all over the seared pork roast.
Place the pan in the oven and roast uncovered for 30 minutes.
Remove from the oven and place a probe in one end and set the probe alarm to go off at 140 degrees F. Cover the pan with foil and roast until it reaches 140 degrees F, about one hour or so. Our six-pound roast took one hour and 15 minutes (after the initial 30 minutes) to reach 140 degrees internal temperature. (Smaller roasts may be cooked sooner). Total roasting time was one hour and 45 minutes.
Remove the roast to a platter but leave the probe in to keep the moisture from leaking out. Pour off all liquid from the pan into a sauce pan (about two cups). Cover the roast loosely with foil and let rest while the vegetables are roasting. The temperature will continue to rise as it sits to the finished recommended temperature of 145 degrees F. **
Increase oven temperature to 450 degrees F.
Remove and discard the rosemary. Add the potatoes and apples to the pan with the vegetables and add the remaining 2 tablespoons of oil, the remaining ½ teaspoon of salt and the remaining ½ teaspoon of pepper and toss. Roast for 15-25 minutes until the vegetables are tender. (Check after the first 15 minutes and toss once, then roast for 10-15 minutes more for a total of 25-30 minutes).
While the vegetables are roasting, in a small saute pan, melt butter over medium low heat and add the flour and cook for four minutes to make the roux.
Heat the two cups of the reserved liquid along with any liquid that collected from the resting pork and once it starts to bubble, add all of the roux and whisk to make the gravy. Hold the finished gravy on low, or reheat when ready to serve.
Once the vegetables are cooked, uncover the roast and slice for service, serving the cooked vegetables and gravy with the pork slices.
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BRT means boned, rolled and tied. Work with your butcher to bone a center cut loin, roll it and tie it as seen in our pictures. Stay away from supermarket loins or prepackaged loins and instead buy a good quality product from a reputable butcher.
** Recommended serving temperature of pork is 145 degrees F. Removing the pork at 140 degrees F will ensure that it at least reaches 145 degrees F while it rests. It will in fact go higher however the pork will still be juicy and tender. If left in the oven to 145 degrees F, or higher, the pork will dry out. (For those of you worried about under-cooked pork, trichinosis is no longer a threat because commercially-produced pigs are fed grain and not food scraps. There has not been a case of trichinosis in the US for almost 80 years. Eating medium rare to medium cooked pork is perfectly safe, assuming it was handled properly (like any other meat). Muscle meat from any commercially produced animal, cooked with a little pink is safe to eat, again assuming it was handled properly during the entire process to get it to your table. That said, poultry should be cooked through and not eaten rare (for a whole different reason). But that is a post for another day.
One more note: Nutritional information below includes vegetables and gravy.