Roast Bone-In Pork Loin Dinner

Instructions

1. 1

   Season and set the roast. Pat the pork dry. Rub with canola oil, then coat evenly with salt, pepper, paprika, garlic powder, and chili powder. Spread the sliced onions and smashed garlic in the roasting pan and add 1 cup chicken broth. Set the pork bone-side down and fat-side up, and insert a probe into the center of the thickest part without touching bone.

2. 2

   Roast the pork. Roast uncovered at 425F for 25 minutes to brown the exterior, then reduce to 325F and continue until the center reaches 140-145F (roughly 1 1/2 to 2 hours for this size, but trust the thermometer). Transfer to a board, tent loosely with foil, and rest 20 minutes, then slice between the bones into chops.

3. 3

   Roast the potatoes. Put halved small red potatoes in cold salted water and bring to a boil. Boil gently 6-7 minutes until the outsides are tender but centers still have slight resistance. Drain and steam-dry, toss with canola oil, salt, pepper, paprika, and garlic powder, then roast cut-side down at 425F for 22-28 minutes.

4. 4

   Saute the broccoli. During the final 5-7 minutes of the pork's rest, heat a skillet over medium-high with a thin film of canola oil. Add the minced garlic for 10-15 seconds, then the broccoli. Saute 4-5 minutes until bright green and crisp-tender, and season with salt and pepper.

5. 5

   Make the pan sauce. After removing the pork, spoon off excess fat, leaving about 2 tablespoons plus the browned bits and roasted onions. Add 1/2 cup chicken broth, scrape the bottom, and simmer 5-7 minutes. Mash some of the onions and garlic into the liquid for body, adjust with more broth if needed, and taste before adding salt. Spoon over the sliced pork.