Honey Sage Roasted Pork {paleo, GF}

I’m not sure what goes on in your house but my dogs eat better than I do at times. Take, for example, Thanksgiving. I bought a 15 pound turkey and got maybe ¼ a pound of turkey. Guess who got the rest? My dogs.

So when my dad bought a 4-pound bone-in pork loin the other day, I knew the pork was primarily for the dogs. Not that we can’t eat it as well, but you see my dogs are diva-esque. They are not fans of eating their dry dog food unless it’s hidden under some sort of decadent meat. And plain roast chicken from Costco wasn’t cutting it anymore so I needed to step it up a bit.

And the thing is they are nearing 16 years old. So if they want to eat pork on top their dried dog food, so be it. I intend to give them the best life possible while I have them.

So I used a recipe my grandma sent to me from Relish Magazine as my inspiration for the recipe below.

ingredients.

2 tsp. garlic powder
4 tsp. coarse salt
2 tsp. ground black pepper
3 ½ to 4 lb boneless pork loin
2 T. vegetable oil
2 T. honey
4 T. extra-virgin olive oil
2 T. minced fresh sage or 2 tsp. dried

directions.

Combine garlic powder, salt and pepper. Press on pork evenly. Let stand 15 minutes to 1 hour.
Heat vegetable oil in a shallow pan over medium-high heat. Add pork and sear 1 to 2 minutes per side.
Mix honey, olive oil and sage together.
Brush on all sides of roast.
Place roast in a slow cooker on high for 4 hours or low for 8. Keep on warm for an additional 2 to 4 hours. Let roast cool 30 or so minutes before tearing the meat off the bone.

I intended to follow the directions listed above but got distracted by that stupid red thermometer that pops out when the pork roast is ready. I was afraid it was going to get too dry. I probably cooked the roast for about 8 or 9 hours total; with 2 hours on high; 3 to 4 on low and then 2 to 3 on warm. I then stuck the roast in the refrigerator overnight so that I could take a picture of the finished roast the next day in natural light. The roast was not easy to pull apart by the time it was cold so I wouldn’t recommend doing the same.

Recipe rating: 