I’ve noticed that the seasons usually naturally influence what I choose to eat. For instance, this past summer I ate a lot of sweet fruity salads, but as we head more and more into fall I notice that the flavors change and I often go for something heavier, more hearty in taste. So it didn’t come as a surprise to me when I started to crave a traditional style pork roast. In my mind, nothing says autumn like a hearty roast. It was just coincidence that the butcher I frequent had a great deal on exactly what I was looking for. I picked myself up a nice cut and headed on my way to cook it fresh. There are various cuts of roast that you can get, but I am never too concerned with this and how it will affect the finished product. As long as it has a nice chunk of fat on it, you know it will turn out just great, tender and delicious. The only time the cut will actually matter much is if you are a technique cooker, looking for a very specific result.
You’ll notice from my previous meat recipes that I always stress the importance of having plenty of fat on whatever you are cooking. Nothing produces flavor better than the fat on the animal itself. You can see from one of the pictures here that the top of the roast is layered with it. I obviously want the flavors from the fat, but since this recipe calls for a great spice rub, I also want to make sure that the spices get through the fat to penetrate the meat. This is why I’ve made several cuts through the surface of the meat. Essentially, I have scored the top so that the flavors can penetrate throughout and this also makes the concept of basting the meat more effective during the cooking process.
The combination of spices that I’ve used for the rub creates for a real smoky Cajun taste. I find that the rub itself is quite strong, so the Dijon glaze add even more punch and depth of flavor to it. With that being said, the glaze is something you can do without if you so desire. Just completely eliminate it if you so choose.
Good quality Dijon mustards usually only contain good and healthy ingredients, but you can always make your own homemade mustard for this recipe.
This roast is great when served with roasted root vegetables like turnips, sweet potatoes or beets. These really complement the hearty and comfort food feeling of the roast itself and they also are a great source of safe starch.
Pork Roast with Dijon Glaze Recipe
Protein: 81g / %
Carbs: 9g / %
Fat: 74g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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.