- 1 tsp garlic powder
- 1 tsp smoked paprika or sweet paprika
- 2 tsp crushed coriander seeds or 1 tsp ground coriander
- 1 tsp oregano
- 1 tsp salt
- 2.2 lbs/1kg boneless pork loin (no crackling)
For the gravy
- pan drippings all you've got after the roast
- 2 tbsp butter
- 3 tbsp flour
- 500ml/2 cups chicken stock
- 2 tbsp red currant jelly or grape jelly, plum jam or cranberry sauce
- 0.5 tsp leftover rub optional
Preheat the oven to 475F/220C Take the pork loin out of the fridge 1 hour before cooking to bring it to room temperature. Make the rub by combining the garlic powder, smoked paprika, crushed coriander seeds, oregano and salt. Pat the loin dry with paper towel and apply the rub all over.
Put the meat in a roasting pan or a large cast iron pan and into the oven for 20 minutes. After 20 minutes lower the temperature to 375F/190C and continue roasting for 25-30 minutes until the internal temperature registers 145F/63C. Take the roast out and move to a serving plate, cover with foil and let it rest for 20 minutes.
Meanwhile make the gravy. To the same pan with drippings add the butter and melt it over medium heat. Then add the flour and let it cook while stirring for 1 minute, then add the stock and red currant jelly, bring to a boil and let it simmer till thickens. Taste and add ½ tsp of the leftover rub or salt if underseasoned.
If your pork joint is bigger than the one in the recipe, increase cooking time by 25 minutes per 1lbs/500g at temperatures indicated in this recipe.
You can substitute red currant jelly with grape jelly, plum jam or honey.
Calories: 240kcal | Carbohydrates: 9g | Protein: 30g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 468mg | Potassium: 560mg | Fiber: 1g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg