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Rach wrote this recipe in honor of Dolly Parton, who says she loves to serve pork loin roast when entertaining and that every diet she's ever failed at has been because of a potato! With a side of warm apple and onion slaw, it's a full—and full-flavored!—meal that's perfect for guests or a quiet Sunday dinner with family.
Ingredients
For the Pork Loin:
- About 2 tablespoons chopped fresh thyme
- About 2 tablespoons finely chopped fresh rosemary
- 4 cloves garlic, chopped or grated
- About 2 tablespoons salt
- 1 tablespoon lemon zest (1 whole lemon)
- 1 tablespoon black pepper
- 1 tablespoon light brown sugar
- 1 tablespoon dry mustard
- 2 teaspoons coriander seeds, toasted and crushed or ground
- 1 teaspoon fennel seeds or pollen
- 1 teaspoon cayenne or red pepper flakes
- One 3 to 3 ½-pound boneless pork loin roast
- About 3 tablespoons olive oil
For the Southern Fried Potatoes:
- 3 pounds Yukon gold potatoes, peeled and cubed 1 inch
- Salt
- 3 tablespoons olive oil
- 3 tablespoons butter or bacon fat
- Creole seasoning, chili powder or cayenne, to taste
- Chopped chives or scallions, to serve
For the Warm Slaw:
- 3 tablespoons olive or vegetable oil
- 1 onion (red or yellow), quartered and thinly sliced
- 2 crisp apples, such as Braeburn, julienned
- 1 small white cabbage (1 pound), quartered and shredded
- Salt and pepper
- 2 tablespoons apple cider or white vinegar
- 1 tablespoon sugar or light brown sugar
- 1 teaspoon celery seeds
Yield
Serves: 4 to 6
Preparation
For the pork loin, combine thyme, rosemary, garlic, salt, lemon zest and pepper in a bowl. Combine with sugar, mustard, coriander, fennel and cayenne or red pepper flakes, then rub the mixture evenly all over the pork, wrap in parchment and refrigerate several hours or overnight. Bring to room temperature for even cooking.
Preheat oven to 400°F. Heat a large cast-iron skillet over medium-high heat with olive oil, 3 turns of the pan.
Lightly brown pork evenly all over, transfer to the oven and roast to 135 to 140°F. Let rest, then remove to cutting board and slice. Return to skillet to serve.
For the potatoes, cover potatoes with water, bring to a boil and salt the water. Cook 6 to 7 minutes until almost done, drain and return to hot pot to evaporate the last of the water. Heat a skillet over medium to medium-high heat with oil and butter or bacon fat. Add potatoes and cook, turning occasionally, until evenly golden and crispy. Add spice of choice and chives or scallions and serve.
For the slaw, heat a skillet over medium to medium-high heat. Add oil, 3 turns of the pan, and cook onions, apples and cabbage with salt and pepper to soften, 8 to 10 minutes, then add vinegar, sugar and celery seeds. Season with salt and pepper, to taste.