Roasted Pork with Brussels Sprouts and Carrots – Paleo
I made up this roast tonight and it was well received by the fam. Braising is my preferred cooking method for pork loin to combat the otherwise dryness of the meat. This particular recipe is very easy, requiring a minimal amount of active working time. Your Dutch oven will do most of the work.
- 3-4 pound pork loin roast, tied
- 2-3 T olive oil or cooking oil/fat of your choice
- 2 T Penzeys Bavarian Seasoning
- 2t flake salt, kosher salt or salt of your choice (optional)
- 2 shallots, finely diced
- 1 qt Brussels sprouts, cleaned
- 2 cups or so baby carrots
Pre-heat oven to 325 degrees. If you purchased an untied roast, tie your roast now.
Rub your roast with salt and Bavarian seasoning. From the Penzeys web site, their Bavarian seasoning is: Hand-mixed from: crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. I like this blend for pork — it is tasty, but not overpowering.
Add oil/fat to Dutch oven over medium heat. When hot, add roast and brown on all sides. Once the roast is browned, add the shallots and stir around in the hot pan for 1-2 minutes. Position roast over the shallots in the pan, cover and put in the oven for 2 hours.
Remove roast from the oven, uncover and add Brussels sprouts and carrots around the roast. Recover and put back in the oven for another hour.
Transfer roast from Dutch oven to platter. Slice and remove string. Serve with vegetables and spoon au jus over roast. Enjoy!