If you've ever wanted to try your hand at a pork loin, this easy and delish recipe is sure to build your confidence! This recipe is perfect for when you want a little money to stretch a long way. I used a 3.5 lb roast and was able to make 4 full meals out of a $21 piece of meat - a huge victory for my wallet as well as my time in the kitchen. This could easily be done in a crock pot too, you just would have to broil for a minute or two if you wanted to get the caramelized bits on top (although totally not necessary).
This quick spice mix along with the honey dijon glaze gives great flavor to the pork but also makes for a luscious sauce that you can drizzle over your finished plate. It's SO GOOD!
Ancient grains were somewhat new to me up until last year. As a matter of fact, quinoa would probably have been the only one I could name up until recently. But trust me when I tell you that farro is where it's at! I used the recommended stovetop method to cook the farro and used up the open veggie broth that I had in the fridge in place of some of the water. It takes a little time to cook, but it's pretty hands off and can be easily timed to finish up at the same time as your roast. I also threw some purple asparagus on the sheet pan with the pork for the last 15 minutes and it turned out great. I reserved a little bit of the honey dijon marinade to toss them in - chef's kiss!
I'm sure you've seen me mention "cook once, eat twice" and this is definitely one of those types of meals. While I spent some time on the weekend prepping and cooking this roast, I was able to then turn it into 2 additional new meals with the leftovers that came together in less than 15 minutes during the week. We sliced the leftover pork super thin and made sandwiches on some Organic Bread of Heaven dinner rolls (link below for a coupon) and chopped up some to turn into egg roll in a bowl (another recipe post to follow this week). Other ideas I had included cauliflower "fried rice" and banh mi sandwiches. What else could I have used the leftovers for?
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Ingredients
3-4 lb boneless pork loin roast
2 tsp paprika
2 tsp granulated garlic
2 tsp turmeric
2 tsp onion powder
1 tsp thyme
salt and pepper to taste
4-6 cloves of garlic, minced
1/4 cup honey
3 tbsp coconut aminos
2 tbsp dijon mustard
2 tbsp olive oil, divided
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper and set aside. With a paper towel, pat dry the pork loin roast.
In a bowl, mix together all spices and set aside. Rub pork loin with 1 tbsp olive oil to help spice mix stick. Evenly spread the spice mixture all over the pork loin.
In a separate bowl, whisk together the garlic, honey, coconut aminos and dijon mustard. Set aside.
In a cast iron skillet on medium high, add remaining 1 tbsp olive oil and sear the pork on all sides, approximately 2 minutes per side. Once all sides have been seared, transfer the roast to the baking sheet, fat side up.
Brush honey dijon sauce all over the pork (don't forget to reserve a bit for your veg) and roast for 20 minutes. After 20 minutes (or when top is looking browned), tent the pork with foil and cook an additional 20-30 minutes or until an internal temp of 140°. Remove from oven and keep covered, letting the meat rest for 10-15 minutes. This will ensure the juices redistribute and create a juicy piece of meat as well as allow the pork to continue to cook and reach a safe 145°. Cut the pork into slices and serve. Be sure to drizzle a little of that pan sauce over the top! It's the best part!
Notes
Get creative with your sides and use up whatever produce you have in the fridge. Brussel sprouts, broccoli, sweet potatoes, or butternut squash would be great! I highly suggest investing in a meat thermometer. They are relatively cheap and can really make a difference when dealing with pork and chicken. This is the one I use (affiliate links) https://amzn.to/3i4CbsT but something like this will do the trick too https://amzn.to/3jJI3Zd.
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