My Very Own Very Awesome Pork Loin Roast Recipes

Steps:

• Season the pork loin with 1 tablespoon of salt and a generous amount of black pepper. Chop the garlic and sage together to make a coarse rub for the pork. Rub it into the pork loin. Cover with plastic and refrigerate for a few hours, preferably overnight. Remove it from the refrigerator 30 minutes before you're going to cook. (Note: Please allow 8 hours for overnight marinating.)
• Preheat the oven to 425 degrees F. Set a medium sauté pan over medium-high heat. Add the bacon to the pan, and fry until crisp and fully rendered. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the pan to the heat.
• Add the orange juice, maple syrup, apple cider vinegar, and chili powder to the sauté pan with the rendered bacon fat. Simmer the glaze until it thickens and becomes syrupy, about 2-3 minutes. Once the glaze has thickened, drizzle in a tablespoon of olive oil, for added body and glossiness. Set aside.
• Trim, clean, and halve the Brussels sprouts. Spread them out on a rimmed baking sheet. Set aside.
• Peel and cut the butternut squash into quarter-moon shapes, ¼-inch thick. Spread out on a second rimmed baking sheet. Set aside.
• Remove the plastic wrap from the rested pork loin, and discard. Brush the sage/garlic mixture off and place the loin, fat side up, on the third rimmed baking sheet. Drizzle half of the cooled glaze over the pork loin, smearing it in with your hands. Coat the vegetables in the remaining olive oil, scatter a few sprigs of thyme on the trays, and season with salt. Toss with the remaining glaze. Place the trays in the oven and set a timer for 10 minutes.
• Check the vegetables after 10 minutes; remove from the oven once they're golden brown and slightly soft in the middle. Drop the oven's temperature to 375 F and continue roasting the pork loin until an instant-read thermometer inserted into the thickest end reads 140 degrees F, about 20-30 minutes. Remove from the oven and let rest.
• Spread the roasted vegetables on a large serving platter. Slice half of the pork loin, and arrange on top of the vegetables. Garnish with the cooked bacon and lemon wedges. Serve immediately.

Steps:

• Preheat oven to 425 degrees.
• In a saucepan over medium heat combine the pureed ancho chili, ketchup, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat. Add the bourbon to the finished glaze and allow to cool.
• Season the roast with salt and pepper, put the roast into a roasting pan and brush with the ancho marinade. Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 degrees. Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture. Add the roughly cut vegetables, and continue to cook until the roast reaches an internal temperature of 150 degrees, about 1 1/2 to 2 hours. Remove the roast from the pan and allow to stand for 20 minutes before carving.
• While the roast is resting make a pan gravy. Pour off all of the rendered pork fat reserving 3 tablespoons, leave the rough cut vegetables in the pan, and place the roasting pan on the stove top. Turn the burner on underneath the roasting pan and keep the vegetables hot. Carefully
• deglaze the pan by adding the wine and allowing most of the liquid to cook off before adding the hot chicken broth. Reduce the heat to a simmer. Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a light brown roux , cooking about 3 to 4 minutes. Using a wire whisk add the roux to the simmering stock and whip the ingredient together to avoid lumping. Add any remaining marinade to the gravy and cook for 5 minutes before straining through a fine mesh strainer. Serve the roast, by carving at the table, with ancho gravy on the side.