Serves: 8
INGREDIENTS
3/4 cup, Dijon mustard
1/4 cup, paprika
1/2 cup, Worcestershire sauce
1/4 cup, light brown sugar – firmly packed
1 1/8 cups, il Fustino extra virgin olive oil (preferably Tuscan Blend)
3 tablespoons, kosher salt
4 1/2 pounds, bone-in pork loin
2 1/2 pounds, Yukon Gold potato – peeled, cut into wedges 1/2″ thick, boiled 3-4 minutes
1 1/2 bunches, spring onions – quartered
freshly ground pepper (to taste)
METHOD
- In a large bowl, whisk mustard, paprika, Worcestershire, brown sugar and 1 cup oil
- Reserve 1/2 cup marinade to use as sauce
- Whisk 3 tablespoons salt into remaining marinade.
- Add pork: refrigerate overnight, turning roast over once
- In large bowl, stir together potatoes, onions 3 tablespoons oil, salt and pepper
- Transfer to roasting pan
- Preheat two burners to medium heat
- Sear pork, turning occasionally, until well browned
- Remove pork from pan
- Place potatoes in pan, stirring occasionally, 10-12 minutes
- Place pork, bone side down, on top of vegetables in pan
- Place uncovered in 250 degree preheated oven and roast until internal temperature of pork registers 145-150 degrees, 1 1/2 hours
- Half way through roasting, stir vegetables, turn pork over
- Let pork rest 10 minutes
- Transfer vegetables to bowl: stir in 1/4 cup reserved sauce
- Carve pork; pass remaining sauce alongside
