Cook1 hr 40 mins
Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting!
- 1 tablespoon dark brown sugar, packed
- 1 teaspoon dark brown sugar, packed
- 1 tablespoon dried thyme
- 1 tablespoon dry mustard
- 1 1⁄2 teaspoons ground allspice
- 1 1⁄2 teaspoons garlic salt
- 3⁄4 teaspoon ground dried ancho chile powder
- 3⁄4 teaspoon ground cumin
- 2 lbs vidalia onions, root ends intact, cut into thin wedges
- 3 tablespoons oil
- 5 lbs bone-in center-cut pork loin roast (about 8 chops)
- 2 tablespoons chopped fresh cilantro
- Preheat oven to 350 degrees. In bowl, combine brown sugar, thyme, mustard, allspice, garlic salt, chile powder and cumin; reserve. Toss onions with 2 T. oil; stir in 1 T. spice mixture and toss well.
- Combine remaining spice mixture with remaining 1 T. oil; rub evenly over top and sides of pork. Place pork in large roasting pan; arrange onions around roast.
- Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 degrees, about 1 hour and 40 minutes. Let stand 10 minutes before slicing. Sprinkle onions with chopped cilantro and serve.