SafePlates

Ingredients

• 2 lbs (900g) pork shoulder or pork loin
• 2 tbsp (30ml) olive oil
• 1 tbsp (15g) salt
• 1 tsp (5g) black pepper
• 4 cloves garlic, minced
• 1 tbsp (15g) paprika
• 1 tsp (5g) dried thyme
• 1 tsp (5g) dried rosemary
• 1 tbsp (15ml) lemon juice
• 1 onion, sliced
• 1 cup (240ml) water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the pork dry with paper towels. Rub the pork with olive oil on all sides.
3. In a small bowl, mix together salt, black pepper, minced garlic, paprika, thyme, rosemary, and lemon juice to form a paste.
4. Rub the spice paste all over the pork, making sure to coat it evenly.
5. Place the sliced onion in the bottom of a roasting pan. Set the pork on top of the onions.
6. Pour the water into the bottom of the pan to keep the pork moist during roasting.
7. Cover the pan with foil and roast in the preheated oven for 1 hour.
8. Remove the foil and continue roasting for another 30-40 minutes, or until the pork is golden brown and the internal temperature reaches 145°F (63°C).
9. Let the pork rest for 10 minutes before slicing. Serve with the roasted onions and pan juices.

Tip

For extra flavor, marinate the pork with the spice paste for a few hours or overnight before roasting.