While looking for something different to eat, I noticed pork loin roast on sale at Kroger’s and placed it on my ClickList. I ended up with pork loin rib end and I can honestly say I don’t know what the difference is and wouldn’t have known I didn’t get what I ordered if they hadn’t said it was a substitute. For me, pork was pork on this meal. I searched around and found a recipe for  Roast Pork Rib Roast with Fingerling Potatoes and of course, adjusted it to suit what I had and wanted it to taste like.

As it turns out, my changes were great! A nice thick crust on the meat and vegetables that had a nice splash of acid. By searing down the fat layer, and then roasting what might have been left, the meat was nice and juicy without any leftover fatty parts. The vegetables were still crisp and the meat sliced nicely. All in all, a pork chop-esque taste.

A nice green salad with some arugula, stuffing or mashed potatoes would have worked with the meat… as would a nice crusty bread of some sort. I was happy with the changes and am happy to share those here.

 

Ingredients

  • 1 Pork Loin Roast (any cut should work)
  • 5 tablespoons Cajun seasoning
  • 3 tablespoons of dried thyme
  • 3 tablespoons of Kosher salt
  • 4 Cloves of garlic
  • 1/4 cup of olive oil
  • 1/4 cup of dry white wine
  • 1/2 cup of chicken stock
  • 2 pounds of new potatoes
  • 2 large onions (cut into wedges)
  • 8 large carrots (peeled)
  • 1/2 stick butter (melted)
  • salt, crushed peppercorn to taste

Directions

  1. Preheat oven to 400 F.
  2. Wash the roast, place on cutting board. Rub roast first with half of the olive oil, followed by Cajun seasoning, two tablespoons thyme, Kosher salt and half of the minced garlic.
  3. Pour the other half of the olive oil in a hot skillet and sear all sides of the roast for about 3 to 5 minutes on each side, or until nicely browned. It should form an outer crust. Be careful not to burn any one side.
  4. Toss potatoes with the remaining minced garlic and thyme, carrots, onion wedges, and the melted butter. (I tend to add a couple of teaspoons of olive oil also)
  5. Arrange the vegetables in the baking pan and sprinkle with salt and pepper. Place the browned rib roast on the vegetables. Pour the dry wine vinegar and chicken broth in the pan.
  6. Roast, uncovered, for 1 hour, or until potatoes are tender and the roast registers at least 145 F* when a meat thermometer is in the thickest part of the meat. If the rib ends begin to brown too much, cover each with a piece of foil.
  7. Let the roast rest for 15 minutes before slicing.
  8. Slice the meat and serve with the roasted vegetables.