If my father were still living he would love this recipe. He was truly a meat and potatoes man. John, my husband and the father of my children loves to make this dish. So here’s to you, Fathers. “Happy Father’s Day!”
We are always trying to find new meat recipes to feed our sons as well. This one is a keeper.
3-4 lb pork loin
1/2 cup brown sugar
1 tsp salt
1/2 tsp ground pepper
1/4 cup Worcestershire sauce
1/2 cup apple juice
2 tbsp cider vinegar
Sprigs of fresh thyme
Place pork loin in dutch oven. Sprinkle the roast with Worcestershire sauce. Mix brown sugar, salt and pepper, pat on to the top, sides and ends of roast forming a crust.
Mix cider vinegar and apple juice together and carefully pour around the the pork. Do not pour over the crust. Top with several sprigs of fresh thyme.
Bake covered in a 300 degree oven 3-4 hours or until juices run clear when poked with a fork. Remove roast from pan. Place dutch oven on the stove top and bring sauce to a boil. Turn down and boil for 5-10 minutes to reduce liquid to desired thickness.
Slice roast and pour sauce over slices. We placed it back in the reduced sauce and served it with boiled and buttered Yukon Gold and sweet potato slices sprinkle with fresh thyme. The sauce is great on the potatoes as well.