Dinner Tonight: Pork Loin Perfection
I've got a pork loin roasting low and slow. It was marinated overnight in a dry rub of salt, pepper, garlic powder, curry seasoning, Southwest chipotle seasoning, paprika, and a drizzle of olive oil—just enough to carry the spices deep into the meat and start building that beautiful crust-to-be. The blend creates a smoky, savory, aromatic flavor arc with gentle warmth that complements the pork's natural sweetness.
Before roasting, I cut slits into the loin and tucked in onion spears so their slow-cooked sweetness seeps through as it cooks. They keep the roast moist while layering flavors: smoky paprika and chipotle on the crust, mellow garlic and curry through the middle, and soft, caramelized onion underneath it all.
After giving it a hard sear on every side (end caps too), I've been basting every twenty minutes with olive oil and the pan juices. The kitchen smells incredible—rich, smoky, and just a little spicy—and that glossy, golden crust is building beautifully.
There are onion pieces roasting in the bottom of the pan, soaking up all the goodness, and when it's done, I'm making a gravy from the pan juices, onions, olive oil, rendered pork fats, and fond. I'll blend it smooth with a stick blender and finish it with cornstarch whisked into cold water until it's silky and perfect.
For the sides, I'm serving long-grain wild rice and a mix of steamed broccoli and sautéed mushrooms. The rice has that nutty, earthy aroma that balances the richness of the pork. I cook it slowly until each grain stays separate but tender—perfect for soaking up a drizzle of that pan gravy.
The broccoli and mushrooms get a quick sauté-steam in olive oil and real butter—just long enough to keep the broccoli bright and the mushrooms tender and savory. A pinch of salt and a dusting of black pepper bring it all together. The butter gives the vegetables a soft sheen and a touch of indulgence that complements the smoky depth of the pork and the richness of the gravy. Then I finish with a bit of chicken glace, adding a velvety gloss to the vegetables.
Together, it's the perfect fall dinner—smoky, savory pork, silky gravy, nutty rice, and buttery vegetables that taste like comfort on a plate. The kitchen smells amazing; if only you could taste it through the screen. 😋
— Susan
