Pork Loin Roast


Meat and Veggies

  • 1 pork loin roast (~3 lbs)
  • 5 tsp kosher salt
  • 8–10 baby potatoes
  • 2–3 carrots
  • 2 poblano peppers
  • 1 red/yellow onion

Honey Spice Rub

  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 14 tsp cayenne
  • 12 tsp ground cinnamon
  • 14 tsp ground cloves
  • 14 tsp ground allspice
  • ~3 tbsp honey

Mint Sauce

  • 12 cup greek yogurt
  • 2 tbsp fresh mint, thinly sliced
  • 1 clove garlic, pressed


Prep the pork loin

  • Pat pork loin dry with paper towels
  • Butterfly the pork loin
  • Season the inside and outside
  • Transfer to a plate and let sit at room temp for 30–45 mins

Prep the veggies

  • Wash and cut the potatoes to be a similar size
  • Wash and cut the carrots into 2″ pieces
  • Wash and cut the peppers into thirds
  • Peel and roughly chop the onion

Make the spice rub

  • In a medium mixing bowl, add all the powdered spices
  • Drizzle in the honey
  • Mix using a spoon to create a paste

Prep the Roast

  • Spread 12 of the rub on the inside of the loin, and spread the rest on the outside
  • Tie the loin every few inches with kitchen twine
    • Twist 3–4 times through before cinching the knot
  • Trim off the excess string
  • Oil a casserole dish or roasting pan and transfer the roast into it
  • Toss veggies with oil and salt
  • Arrange the veggies around the roast

Bake and Finish

  • Bake at 350°F until the center of the thickest part is 145°F (~1 hour 15 mins)
  • Toss in the juices and cover with foil and rest for 15 mins before cutting
  • Toss the veggies in the drippings and finish in the oven at 425°F while waiting
  • Remove the twine
  • Plate and drizzle with pan drippings