Slow Roasted Boneless Pork Lion

This is a sponsored post for SheSpeaks/Smithfield at Walmart.

The second the weather starts getting cooler my oven is on a whole heck of a lot more. It means I’m not worried about it being too hot in the house to have the oven going all day. Something about the oven screams comfort food for me. For B, comfort food means he’s getting his favorite type of meat, pork. That man loves pork, I’m pretty sure he force fed it to me when I was pregnant with Mason to ensure Mason loved pork just as much as he did. Okay, I wasn’t force fed pork, I ate it readily but he certainly did make it a lot.

My favorite part about the way that B tends to make his pork is that he slow roasts it. It comes out even more tender than usual when he does it this way. Smithfield is B’s brand of choice when it comes to pork because not only is it good but it’s headquarters are in Virginia. I love that they offer all natural products, that they raise their animals in the USA and don’t add steroids, hormones or artificial ingredients to their products. The key to delicious pork lion like I mentioned earlier is slow roasting it. Depending on the size of the pork it can take a bit of time but it’s worth it for sure. This is our go to recipe–you can spice it up by adding chili pepper flakes.

Start by pre-heating your oven to 475F.  In a small bowl combine 4 tablespoons olive oil 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon brown sugar, 1 teaspoon onion powder, 1 teaspoon rosemary, 1/4 teaspoon thyme and 2 tablespoons minced garlic. Set aside.

Rinse the pork loin and cut off any excess fat. Pat dry. Rub the pork down with the marinade.

Peel and dice 4 medium sized russet potatoes.

Wash and prepare 1/2 lb green beans. Place green beans and potatoes on either side of the pork in a 9×11 glass dish. Pour 1/2 cup broth over the potatoes and green beans. Sprinkle vegetables with salt and pepper to taste.

Bake for at 475F for 10 minutes, then lower heat to 250F, cover with foil and let cook for approximately 2 hours or until the center of the pork is between 160F and 180F.

I love re-purposing the left overs by making sandwiches the next day. Because the base is so versatile you can switch it up pretty much anyway you like. B and I both like making our left over pork sandwiches super spicy.