Going along with my Creamy Peas with Bacon post is this fantastic roast pork loin. As I said in the creamy peas post, I found the menu for what Food Network Magazine called “Southern Supper”. Everything looked so good to me and it even inspired me to make the Buttermilk Pie the menu called for (stay tuned for the post of that recipe).
What was nice about finding this menu was that I already had a pork loin in my freezer. Whenever I can find pork loin on sale I buy a good amount of it. I love the fact that it is so versatile. You can cook it whole as a roast, make cutlets, cube it for things like Pork Stew, etc. But when it is on sale it is very economical to stock up on it.
This recipe peeked my interest because it includes brown sugar, chili powder, and vinegar. All things I like in my BBQ rub. So I figured how can it go wrong? I was right. Nothing wrong with this one at all. The only thing is you have to be patient. Something that is hard for me to do. The rub needs to be on the roast for a minimum of 4 hours, overnight being much better. I usually end up opting for the shortest amount of time, but this time I was determined to give it as much time as possible. I am so glad I did.
I would say that this would make a wonderful Sunday night supper meal, but I would enjoy this any day of the week!!
I was so excited about this roast that I didn’t even move the magazine out of the way to take the picture!!