Ingredients
- 1 4 rib bone in pork loin about 4 lbs
- 2 tbsp kosher salt
- 2 tbsp garlic powder
- 1 whole plum tomato cut in half
- 1 whole banana pepper
- water for roasting pan
Pan Gravy
- 1 tbsp all-purpose flour
- 1/4 cup water
- 1 cup pan juices
Instructions
Gather all ingredients before starting the recipe.
- Generously season both sides of the roast with kosher salt and garlic powder an hour before roasting, allow to come to room temperature.
Roasting
- Pre heat oven to 325°F
- Add 1 whole plum tomato, cut in half and 1 whole banana pepper to the roasting pan and add enough water to the pan to come up about 1/2 inch from bottom to the sides of the pan, cover tightly with aluminum foil and roast for 2.5 hours.
- Check after an hour, if it looks like the pan needs more water, add 1/4 cup at a time and continue roasting for another hour and a half, covered with the aluminum foil.
- Remove the foil once the roast is very tender, then baste it generously with the pan juices. Continue cooking for the remaining 30 minutes, bringing the total roasting time to 3 hours. By the end, the roast should be a deep golden brown with richly caramelized edges.
- Remove it from the oven and allow to rest for 15 minutes before carving.
Pan Gravy
- Strain 1 cup pan juices into a small saucepan.
- Combine 1 tbsp all-purpose flour and 1/4 cup water in a small bowl and whisk until completely smooth.
- Bring pan juices to a simmer over medium high heat and add flour, water mixture, whisking the whole time until the pan gravy thickens.
- Serve with a slice of pork loin, mashed potatoes and pan gravy.