1, 6-8-pound center cut pork roast (bone-in or boneless)

3-4 tablespoons Dish off the Block Superbly Herby Spice Blend

1, 3-pound bag carrots, scrubbed under running water and cut into 2-3” pieces (if the carrots are very thick, cut in half lengthwise first so they are all about the same size and cook evenly)



I prefer a bone-in pork roast, but this recipe is also delicious with a boneless pork loin.  If you choose the bone-in option, ask your butcher to cut the bone off and tie it back onto the roast.  This will allow for maximum flavor and allow you to easily cut the chops after cooking… and the meat on the bones is my favorite part!  I also recommending brining the pork overnight for the juiciest pork (brine recipe below), but this absolutely is not a required step.

Preheat oven to 350 degrees.

Liberally rub the Superbly Herby Seasoning all over the pork, including the ends, and place it in a roasting pan.  Note – if you brined the pork, rinse it well with cold water first and pat dry with paper towels before rubbing it with the seasoning.  Place the seasoned roast in the oven and roast for 2-3 hours (about 15-20 minutes per pound) until the internal temperature in the center of the roast is 140 degrees.  A thermometer is your friend here and will ensure a juicy, moist pork roast!!

Baste the pork after about 1 ½ hours and add the carrots to the pan, tossing them in the pan drippings. Season them with more of the Superbly Herby Seasoning in the pan.

When the roast reaches 140 degrees, remove it from the pan and place on a large cutting board (with a rim around the edge to catch any juices).  Cover with foil and let rest for 20-30 minutes – this step is crucial for the best juicy pork!!  The carrots should be fork tender, but if they are not quite there, place them in a small baking dish and put them back in the oven.

To make gravy (who doesn’t love gravy?), place the roasting pan with the drippings on the stove over a burner.  Combine 2 cups of cold water with ¼ cup of flour in a large jar and shake until the flour is dissolved (this is called a slurry).  Heat the drippings over medium high heat and add half of the slurry.  Whisk, whisk, whisk, until a silky gravy forms, adding more of the slurry as needed.  The amount of slurry needed will depend on the amount of drippings your pork made – if the gravy is too thick, add more water – too thin?  Add more slurry!  Taste and season with salt and pepper to taste.  Keep warm until ready to serve.

When the pork has rested, cut into chops.  Serve with mashed potatoes or rice and homemade applesauce, the carrots, peas, and loads of that yummy gravy!

This recipe is super easy and crazy delicious!

The Brine:

2 cups water

2 cups apple cider

¼ cup salt

½ cup brown sugar

1 tablespoon whole peppercorns

1 cinnamon stick

3 garlic cloves, smashed

4 sprigs rosemary, rough chopped

12 sprigs thyme

Bring all of the brine ingredients to a boil. Let cool completely.  Place the pork roast, fat-side-down, in a bowl or pot that is just slightly bigger than the roast itself.  Pour the cold brine over the pork.  If the brine does not cover the pork, add enough cold water so that it is just covered.  Top the container with a cover or plastic wrap and refrigerate overnight or up to 2 days.

You can skip the brining step, but I believe it makes an incredibly moist and delicious roast!!

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