Holiday Pork Loin Roast
Ingredients
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1 tablespoon salt
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1 teaspoon crushed garlic
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1 teaspoon black pepper
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½ teaspoon ground cinnamon
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¼ teaspoon ground cloves
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¼ teaspoon red pepper flakes
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1 bone-in pork loin roast
Tools
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whisk
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paper towels
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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small bowl
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June Pan
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pastry brush
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liquid measuring cup
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pot
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June Food Thermometer
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June Roasting Rack
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cooling rack
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plastic wrap
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June Oven
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Preferences
Make the spice rub
To a small bowl, add the salt, garlic, black pepper, cinnamon, cloves and red pepper flakes. Stir to combine.
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon crushed garlic
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
small bowl
measuring spoons
spatula
Dry the pork
Place the pork roast in a large bowl and pat dry with paper towels.
1 bone-in pork loin roast
large bowl
paper towels
Rub the pork
Add the spice rub to the bowl and rub the pork all over, massaging it gently and making sure the entire surface is covered in spices.
Wrap the pork
Cover the bowl in plastic wrap or place the pork in a large resealable bag. Let the pork marinate in the refrigerator at least 12 hours, up to 2 days.
plastic wrap
Dry the pork and insert the June Food Thermometer
Remove the pork from the wrapping or bag place the loin fat side-up on a June Roasting Rack placed in the June Pan. Gently pat the roast dry with paper towels. Insert the June Food Thermometer into the thickest part of the roast, ensuring that the tip of the thermometer is in the geometric center of the roast. Select cooking preferences using the button below.
June Food Thermometer
Roast the pork
Place the June Pan on the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the pork until it’s cooked through and deep golden brown, about 1½ hours for a roast cooked to medium. June will notify you when the pork is ready.
June Oven
Make the glaze
While the pork is roasting, make the glaze. In a small pot set over medium heat, whisk the pomegranate molasses, maple syrup and sherry vinegar together. Whisking constantly, bring the mixture to a boil. Reduce the heat to low and cook the glaze until it thickens slightly, about 5 minutes. Remove the glaze from the heat and set aside.
¼ cup pomegranate molasses
2 tablespoons maple syrup
2 tablespoons sherry vinegar
liquid measuring cup
pot
whisk
Glaze the pork
When June notifies you that the pork is ready, remove the June Pan from the June Oven and place it on a cooling rack. Using a pastry brush, immediately brush the top of the pork with the glaze. Let the pork rest uncovered for 15 minutes.
cooling rack
pastry brush
Serve
Slice the pork between the bones, cutting the roast into individual chops. Serve hot with extra glaze on the side.
chopping board
knife
