Wednesday, January 16, 2008

Orange-Cumin Roast Pork

On a cold day, there's nothing better than a roast in a low oven for several hours. Not only can you rest knowing that dinner is planned, but the warmth created in your home makes coming home so refreshing for loved ones.

Deliciously savory, fragranced with cumin and orange, this roast makes your house smell wonderful. The pork just melts in your mouth, and is perfectly paired with root vegetables cooked right along with the meat.

This meal is also great in the crock pot, and a perfect use for all that dried orange zest I've been making.

Orange-Cumin Roast Pork
serves 4

Spice Blend:
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cinnamon
scant 1/4 teaspoon kosher salt
few grinds black pepper
few scrapes nutmeg

2-1/2 pound boneless pork loin roast, rolled and tied
3 large waxy potatoes, peeled (or not) and cut up
3 carrots, peeled and chunked
1 tablespoon orange zest (or 1 teaspoon dried)
1/4 cup orange juice

Combine spice blend ingredients and rub on roast. Set aside.

Place vegetables in the bottom of roasting pan; pour orange juice over. Place prepared meat on top and cover the entire pan tightly with foil or a pan lid.

Roast in preheated 275*F oven for four hours, or until fork-tender.

2 comments:

Lulu said...

Okay, I have to admit...I'm not a big fan of roast. I'm not sure why, but maybe it was because it was a family staple in my house growing up. When my husband cooks a roast (because he is the cook in our family), I have to spray down the house with Frebreeze because the smell sends me into a frenzy.

That being said, the picture of your roast looks pretty darn awesome!

Mrs. W said...

I understand. If I smell even a hint of corned beef hash I head for the hills. And don't even get me started on Pepto Bismol (yes, just the smell). *Gag*

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