How to cook a christmas pork loin roast

Preheat the oven to 550 F to get started.

Gather all of your ingredients take a picture. Posting your photo to various social media sites will gather likes and build your confidence for the meal you're creating.

These are the vegetables I used, feel free to mix it up and used what you want.

Score the fat on the roast to allow the love rub to fully penetrate

When the fat is scored, it should look similar to this.

My wonderful friends Jennifer and Joel gave out this <3 Love Rub <3 for wedding favours. It is delicious and super versatile.

Looks good doesn't it.

If it's clumped up from being packed away for a awhile, then just loosen it up first.

Put the rub in a dish and press the scored side of the meat onto it.

Slice the onions and citrus fruits. Make the rings about 1.5 to 2 cm thick. For the yankees, that's about 1/2 an inch

Stack the citrus on top of the onions.

Use a dish that is the same size of the pork / onion / citrus stack

Squeeze the juice, from the ends of the citrus fruits, and add the beer into the baking dish.

Cut the carrots, potatoes, remaining onions and cabbage into large chunks. Coat with olive oil and season with the herbs and spices. Place this into the oven with the pork.

Pop it all in the oven and let the magic of heat happen. You're going to want roast at 550F for about 15 minutes before turning the oven down to 350F.

Take this time to clean your kitchen and make a drink or four. Getting the kitchen organized for your clean up crew will help you in the long run. The drinks make dealing with in-laws more tolerable.

Drop the oven temp to 350 F for the remainder of the cooking.

Give the veggie mix a good stir

Take the roast of the oven and drain the liquid into a sauce pan and remove the onions and citrus. Then replace the pork into the pan and continue cooking for another 15 minutes at 350F

Remove the braised onions and cut into quarters.

Remove the outer peel and cube the citrus.

Place the drained cooking liquids, onions and citrus into a sauce pot and bring it to boil. Once boiled, reduce the heat to medium ( just boiling but not to heavily )

Reduce the liquid by 2/3.

Add 1/4 of the cream and bring it to a boil. Once boiling, add the rest of the cream and then reduce it until your desired thickness.

Add the green onions and a wop of butter to the sauce. ( do this at the end and off of the the heat )

Times up. Check the temperature / doneness and remove the loin from the oven if ready. Let this baby rest at room temperature for about 5-10 minutes before slicing and serving.

Once the potato and veggie mixture is cooked, add the apple cider vinegar and grainy dijon mustard.

Slice the green onions

I find the best way to serve this, is to slice the entire hunk of meat off of the bone. Just start at the top side and work your way down slowly. Use tongs and a knife so you don't burn your hands.

Once it's off the bone, slicing it into portions is really easy. Cut the meat however thick you'd like.

Ensure that your meat isn't over cooked. If you plan on cooking your roast well done, then just remove the bone ahead of time because the bone helps to keep the juices in and ensures even cooking.

Spoon the sauce over everything!

Dig in. . Mmmm. . looking back at this photo makes me hungry again.

Cheers and thanks for checking out my guide! Please hit the "<3" and comment if you've liked it. Follow me for more guides coming soon and also check out the other pile of guides i've already posted