Roasted Rib End Pork Loin Roast with Onion, Bacon, Sage, and Bay Leaf
The sunflowers that my grandson planted as seeds in the deck planter early in the summer are browning, the long tall stems now resemble woody bamboo, and the bright gold flowers look like light golden artichokes except with seeds in them.
The mornings are chillier and I am enjoying the piles of pumpkins stacked high surrounding shelves of multicolored mums at the markets. I am also eager to see what the market will be offering in fall produce and a selection of meats for braising, roasting, or simmering in a pot on the stove filling the house with the new scents of fall.
Fall cooking and recipes seem to conjure up a feeling of comfort.
Its timing occurs however, at one of the most hectic times on the yearly calendar for many marking the renewal of clubs, events, the beginning of the school, children’s activities, sports seasons, and fields that will occupy our weekends through November.
The thought of preparing a roast for dinner might seem overwhelming but really there are many possibilities to keep things simple ‘thereby having your cake and eating it too.’
One way of preparing different types of roast meats is made easier in the fall is they lend well to slow cooking for longer periods. Using an enameled cast iron oven cooker as I show below (not an advertisement, though I do love this piece) is a helpful piece of cookware too because they seal the moisture into the meat.
Fall is a good time to be on the lookout at the market for all types of roasts because they are more widely available and reasonably priced.
Last week I happened upon a fresh Rib End Pork Loin Roast, the recipe shared below is perfectly suited to prepare in a short amount of time before leaving for the activities or the sports field, popping it in the oven, returning a couple hours later to a savory essence filling rooms with the warmth of good meals ahead.
I will miss the bright colored sunflowers on my deck but the arriving bright colored foliage along with many savory roasted, braised, and simmered dishes inspire those dishes that will fill my kitchen in the season ahead.
- 3 1/2- 4 pound Pork rib end loin roast
- 1 teaspoon garlic powder, enough to sprinkle across the top and sides of the pork roast
- 1 teaspoon kosher salt, enough to sprinkle across the top and sides of the pork roast
- 1 teaspoon cracked black pepper, enough to sprinkle across of the top and sides of the pork roast
- 6-7 slices smoked bacon
- 1 medium onion, peeled, sliced and cut into half crescents
- 2-3 bay leaves
- 1 handful fresh sage, chopped
- 2 tablespoons butter
- cast iron or saute pan large enough to fit pork roast, non -stick pan may be used
- large enameled pot with tight fitting lid such as Le Creuset
- Pre-heat oven to 350 degrees
- Using a paper towel pat pork dry
- Sprinkle garlic powder, salt and pepper across the top and sides of the pork roast, spreading like a rub
- Heat a lidded large sized enameled cast iron pan
- Add bacon and cook on medium heat for three minutes
- Reduce the temperature to low, add in onions, bay leaves and chopped sage, continue to cook until the onions are softened another 3- 4 minutes
- Using a slotted spoon transfer the bacon, onion and herb mixture into a bowl
- Increase the temperature to medium, drop in the butter stirring together with the remaining bacon grease
- Set the pork roast in the pan browning each side before turning over
- Finish with the pork fat side up
- Return the bacon and onion mixture to the pan
- Spoon a couple of tablespoons of the cooked onion on top of the pork before topping with the reserved slice of bacon
- Cover the pot with the lid and place into the oven
- Cook roast for approximately two hours until tender
- Remove Pork Roast from pot and let rest on a cutting board for ten minutes before slicing thinly
- Garnish with a sprig of fresh sage