- 1 to 1.5 lb. pork roast
- Tuscan spice mix/seasoning/rub (if you can't find this, it's basically garlic and onion powder, lots of parsley, salt, sage, and black pepper)
- Herbs de Province
- poultry seasoning
- salt to taste
Place the roast in a cast iron pan, and sprinkle on some poultry seasoning. Rub so that it covers the top and sides. Sprinkle over the herbs de province and the Tuscan spice mix. Pour some non EV olive oil into the pan around the roast. Using tongs, sear the meat on medium high on the bottom, sides, and then top (yes some spices will fall off, that's fine). Turn back onto the bottom again to coat that side with the spices that fell off of the top. Finish in the oven at 350 F for about 30 minutes or until pork is cooked in the middle.
Port Wine Glaze
- 1/2 stick butter
- 1 c. sweet port
- dash of salt
- 1 Tbsp. apple cider vinegar
- 2 tsp. lemon juice
- 1 squirt orange mio (optional)
- 2 packets Splenda
Combine all ingredients in a nonstick pan and simmer until combined and reduced by 2/3 or more, stirring occasionally with a silicone spatula. Allow to cool slightly. If it's thickened up, it's ready. It should be shiny and deep in color.
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