American Kurobuta
Pork Loin Roast
$35.00
Kurobuta Pork Loin with Roasted Vegetables
BY: Mandy Tanner
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1 Hour
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4 - 6 SERVINGS
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oven
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beginner
Ingredients
Pork Loin Roast
Roasted Vegetables
- 4-6 cups fresh vegetables, such as, asparagus, broccoli, cauliflower, sweet potato, and mushrooms, cut into bite-sized pieces
- 2 tablespoons olive oil
- Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed
Directions
1
Preheat the oven to 375°F.
10 minutes
2
With a sharp knife, score the fat cap in a crosshatch pattern ¼-inch wide, being careful to not pierce the meat.
2 minutes
3
Generously season all sides of the pork loin with SRF Perfect Pork Rub. Place the pork loin on a small rimmed baking sheet, fat-side up.
1 minute
4
Insert an oven-safe probe thermometer into the center of the pork loin, if available. Place the baking sheet into the preheated oven and cook for 45-60 minutes, until the pork loin reaches an internal temperature of 140°F. Remove from oven and let rest for 10 minutes, the finished internal temperature should reach 145°F while resting.
60 minutes
1
While the pork loin cooks, prepare the vegetables. On a large rimmed baking sheet, add the vegetables and drizzle with olive oil and season with Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt. Toss to coat. About 20 minutes into cooking the pork, add the baking sheet of vegetables to the oven to roast. Cook for 25-30 minute until the vegetables are tender and cooked to desired doneness.
30 minutes
2
For serving, slice the rested pork loin, and serve with roasted vegetables. Enjoy!
2 minutes
