Ingredients
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1 tablespoon dark brown sugar, packed
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1 teaspoon dark brown sugar, packed
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1 tablespoon dried thyme
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1 tablespoon dry mustard
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1 1/2 teaspoons ground allspice
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1 1/2 teaspoons garlic salt
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3/4 teaspoon ground dried ancho chile powder
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3/4 teaspoon ground cumin
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3 tablespoons oil
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5 lbs bone-in center-cut pork loin roast (about 8 chops)
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2 tablespoons chopped fresh cilantro
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2 lbs vidalia onions, root ends intact, cut into thin wedges
Instructions
- Preheat oven to 350 degrees. In bowl, combine brown sugar, thyme, mustard, allspice, garlic salt, chile powder and cumin; reserve. Toss onions with 2 T. oil; stir in 1 T. spice mixture and toss well.
- Combine remaining spice mixture with remaining 1 T. oil; rub evenly over top and sides of pork. Place pork in large roasting pan; arrange onions around roast.
- Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 degrees, about 1 hour and 40 minutes. Let stand 10 minutes before slicing. Sprinkle onions with chopped cilantro and serve.