If you're wanting to add a touch of gourmet, be sure to use freshly ground Tellicherry peppercorns for the black pepper in the recipe as Tellicherry are extra large black pepper berries grown in Malabar, off the coast of India. Their intensely rich flavor is due to them being left on the vine longer than most pepper varieties, allowing the rich robust flavor.
2 1/2 pound pork roast
olive oil, salt and pepper
2 apples apples
2 sweet potatoes
1 vidalia onion
1/2 teaspoon sweet paprika
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 tsp cinnamon
salt and pepper to taste
2-3 TBS melted coconut oil
Preheat broiler to 500.
Rub the roast with olive oil and season generously with salt and pepper.
Place on sheet tray with the fatty side up, broil for 7 minutes, remove from oven, flip meat over, return to oven, broil another 7 minutes.
While the meat is taking on a gorgeous color and texture, prepare the vegetables. Star by washing and slicing the apples, peel and cut the sweet potatoes and onions into wedges.
Pour a small amount of oil over the vegetables and fruit, then toss lightly to coat.
Combine the paprika, cumin, cinnamon and chili powder then sprinkle over the oiled fruit and vegetables. Stir to ensure they're evenly coated.
Remove the roast from the oven and arrange the seasoned apples and vegetables evenly around the meat.
Reduce Oven temperature to 450F, roast for 20-30 minutes, or until both the apples and the sweet potatoes are tender. The meat should reach 120-125F degrees.
I highly recommend using a decent quality meat thermometer to achieve the perfect temperature.
Do NOT cook it to the full 140 F, as it will be DRY and tasteless. Meat continues to cook as it rests.
Allow the meat to rest a full 10 minutes before even thinking about slicing it!
Serve sliced pork with sweet potatoes, apples, onions and steamed veggies of your choice or a nice fresh salad.