Being from the south I love some good pork. I lived in South Carolina for a few year where they often use a mustard BBQ sauce to flavor their meat. This is a great way to enjoy the swine without take hours to smoke it. We would roast some broccoli and sweet potatoes and chow down on this one!
- 1 3lb pork roast;
- 2 tbsp paprika;
- 2 tbsp cumin;
- 2 tbsp garlic powder;
- 2 tbsp fresh coriander, finely chopped;
- 1 tbsp sea salt;
- 1/2 tbsp freshly cracked black pepper;
- 1/4 cup Paleo cooking fat, melted;
- 3 1/2 tbsp water;
- 3 tbsp Dijon mustard;
- Preheat your oven to 425F.
- While the oven heats up, place the roast in a baking dish and use a sharp knife to score the fatty surface.
- In a small bowl, combine the paprika, cumin, garlic powder, salt and pepper. Mix well and ensure there are no clumps. Rub the spices on all sides of the roast, making sure to get it into the cracks of where the surface has been scored. Sprinkle the top with fresh coriander.
- Put the roast in the oven and cook for 15 minutes at 425F. After 15 minutes, reduce the heat to 350F and cook for another 15 minutes. In the event that you choose to not make the glaze, disregard the next step and continue cooking at 350F for a total of 55 to 60 minutes.
- While the roast cooks, whisk together all the ingredients to make the glaze.
- After 15 minutes of cooking at 350F, remove the roast from the oven and brush all sides of it with the glaze. Again, make sure to get into the cut portions so that the flavors flow throughout the roast. Place it back in the oven and cook at the same temperature for 40 to 45 minutes, just until a meat thermometer reads 150F. Unlike beef roasts, which can be enjoyed rare or medium rare, pork needs to be properly cooked through.
- Allow the roast to rest outside the oven for a few moments prior to carving and serving.
Recipe from Paleo Leap.