>Roast_Pork 

Last Edit: Oct. 22, 2018, 12:11 a.m.

• 1 Pork loin with fat cap ~ 2lb
• 1 Small/medium onion sliced into thin slivers
• 1 Stick of butter
• 1 tsp celery flakes
• 6 slices of bread, stale and/or toasted. Diced into cubes.
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1 tsp salt
• Extra salt
• 1/8 tsp red pepper flakes
• 1 Large potato. Diced into cubes.
• 1 Cup carrots. Diced into cubes.
• Olive oil
• 4 cloves of garlic - sliced into flats.

1. Pre-heat oven to 350 F.
2. Slice a diamond pattern in the fat cap on the pork. Make sure they are 1/2" diamonds or larger. Otherwise they will be too easy to break off while cooking.
3. Generously rub salt into the slices on the pork fat.
4. Heat some olive oil in a dutch oven on high until the oil shimmers.
5. Add the pork in fat-side down. Cook until thoroughly browned.
6. Flip the pork over and reduce heat to medium.
7. Once brown, remove pork and set aside.
8. Add onions and cook till browned.
9. Add stick of butter and all other ingredients except for the bread.
10. Cook till butter is melted then add bread and fold in to coat.
11. Move the ingredients to the side of the pan and add the pork back into the pot fat side up in the middle directly on the pan.
12. Stir the dressing around the pork one more time and cover.
13. Cook covered in the oven for 30 minutes.
14. Uncover and cook for 15 minutes or until pork reaches 145 F internal temperature.
15. Broil for 5 minutes to re-crisp the top of the pork and dry out the surface of the dressing.
16. Remove from oven and allow to rest for 5 minutes before carving pork and serving.