Since having a baby, my husband’s lunches have been neglected. It’s not that I expect myself to be some domestic goddess. I just love cooking and normally take up the bulk share of that particular task. He doesn’t complain and manages well on his own, but I’d rather he not eat oatmeal and peanut butter sandwiches every day. Now that my baby is 6 months old, I can think about stepping into the kitchen again. Enter: pork roast.

This recipe idea has been pinned on my kitchen bulletin board for the past few months waiting to be tested (the original Pinterest). I love roasts because they take minimal prep, are an inexpensive cut of meat for our expanding family, and make a ton of food! I paired this pork roast with basmati rice and roasted broccoli and carrots for a complete meal. Be sure to reserve some of the rendered juice to pour on your rice. Trust me.

This spice rub is delicious on just about everything. Try it on pork chops or even a white fish.

Spice-Rubbed Pork Loin

2 Tbsp brown sugar

1 tsp chipotle chili powder

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1 pork loin ~4.5 lbs (not tenderloin)

In a small bowl combine all spices. Place pork loin on a foil-lined, rimmed baking sheet. Coat with spice rub. Roast at 350 for 1 hour and 45 minutes, or until the center reaches 145 degrees. Let rest 5 minutes before slicing.

 

This is what it looks like as meal prep. I also roasted some broccoli and carrots (not shown) for some added veg.

Enjoy!

Katie True