This is recipe two of two. See what I did with the other half of the large pork loin here – Shredded Chipotle Pork.
Allow pork loin to absorb dry rub for 1 – 3 days before cooking for best flavor.
- Large Casserole Dish, Dutch Oven, or Stock Pot
- 2 – 2 ½ Lbs. Pork Loin
- 1 Tbsp. Oil (I used Canola.)
- 3 Large Cloves Garlic, Crushed
- 1 tsp. Thyme, Dried
- 1 tsp. Smoked Paprika
- 1 tsp. Turmeric
- ¾ tsp. Salt
- Pepper to Taste
- 1 – 2 Tbsp. Irish Whiskey (Optional for gravy)
- 1 – 2 Tbsp. Flour
Place meat in a bowl and cover. Refrigerate for 1 – 3 days.
Preheat oven to 350 degrees. Place pork loin in cooking dish and cook uncovered for 1 – 1 ½ hours. When ready, pork will no longer be pink and juices will run clear.
For those of you with a meat thermometer, here is a link to the perfect temperature for roast pork:
Allow pork to rest before cutting. For a roast this large, I gave 10 – 15 minutes.
To Make Gravy:
While pork loin rests, deglaze the pot containing the pork drippings with whiskey on medium high heat. Add flour and whisk thoroughly. Slowly whisk in water to reach desired consistency. Add salt and pepper to taste if needed.