1. Combine salt & spices. Rub the pork loin with oil, then season liberally with spice mix over all sides. Season to taste.
2. Arrange pork loin on a pan, loosely tent with plastic and refrigerate overnight.
3. Remove the pork loin from the fridge. Scatter the onion, bell pepper, and celery over the bottom of a large roasting pan. Pour in enough chicken stock to cover the bottom of the pan. Lay the pork over the vegetables or elevated on a cooking rack set in the pan.
4. Brush top and sides of pork loin with melted butter. Preheat oven to 450°F. Once the oven is ready, place the pan on the middle rack.
5. Cook for 15 minutes, then reduce the oven temperature to 350°F. Roast until the internal temperature of the pork loin reads 145°F.
6. Remove pork loin from the oven and allow to rest for at least 15 minutes before carving. Roasted drippings can be served alongside pork loin or strained and added to a gravy. Serve with mashed sweet potatoes, green beans, and cranberry sauce.
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Directions
1. Combine salt & spices. Rub the pork loin with oil, then season liberally with spice mix over all sides. Season to taste.
2. Arrange pork loin on a pan, loosely tent with plastic and refrigerate overnight.
3. Remove the pork loin from the fridge. Scatter the onion, bell pepper, and celery over the bottom of a large roasting pan. Pour in enough chicken stock to cover the bottom of the pan. Lay the pork over the vegetables or elevated on a cooking rack set in the pan.
4. Brush top and sides of pork loin with melted butter. Preheat oven to 450°F. Once the oven is ready, place the pan on the middle rack.
5. Cook for 15 minutes, then reduce the oven temperature to 350°F. Roast until the internal temperature of the pork loin reads 145°F.
6. Remove pork loin from the oven and allow to rest for at least 15 minutes before carving. Roasted drippings can be served alongside pork loin or strained and added to a gravy. Serve with mashed sweet potatoes, green beans, and cranberry sauce.