This method insures a flavorful and tender pork loin roast with a spicy sweet finish. It is quite easy and requires little attention. You may substitute orange marmalade or seedless raspberry jelly mixed with 1/4 teaspoon ground chipotle chile pepper or cayenne pepper for the pepper jelly. If you do not care for spicy foods at all, use orange marmalade, apple or apricot jelly and omit the chile pepper. Plan ahead so the roast is at room temperature before you begin.
Prep Time: 5 minutes
Cook Time: 1 hour, 35 minutes
Total Time: 1 hour, 40 minutes
Ingredients:
- 2 Tablespoons pepper jelly
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon prepared yellow mustard
- 2-1/2 to 3 pounds pork loin roast, at room temperature
- Onion powder
- Garlic powder
- Kosher salt and freshly ground black pepper
Preparation:
Preheat oven to 475F. Line a baking pan with nonstick foil.
Whisk together pepper jelly, Worcestershire sauce, and mustard. (You can melt the jelly a bit in the microwave for about 15 to 20 seconds to make it easier to combine.)
Sprinkle the underside of the pork loin roast with onion powder, garlic powder, salt, and pepper. Place roast in the prepared pan fat-side up. Pour the pepper jelly mixture evenly over the top, then sprinkle with onion powder, garlic powder, salt, and pepper. Bring the edges of the foil up to within 1 inch around the pork roast and crimp the corners so it stays in place.
Place pan in the oven and roast for 45 minutes. Reduce heat to 375 F and roast an additional 20 minutes. Turn off oven, leaving the roast inside, and let sit for 30 minutes.
Slice into 1-inch thick slabs to serve.
Yield: 8 to 10 servings
Note: You may substitute orange marmalade or seedless raspberry jelly mixed with 1/4 teaspoon ground chipotle chile pepper or cayenne pepper for the pepper jelly. If you do not care for spicy foods at all, use orange marmalade, apple or apricot jelly and omit the chile pepper. Plan ahead so the pork roast is at room temperature before you begin.
Pepper Jelly Pork Roast Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Whisk together pepper jelly, Worcestershire sauce, and mustard. (You can melt the jelly a bit in the microwave for about 15 to 20 seconds to make it easier to combine.)
Sprinkle the underside of the pork loin roast with onion powder, garlic powder, salt, and pepper. Place roast in the prepared pan fat-side up. Pour the pepper jelly mixture evenly over the top, then sprinkle with onion powder, garlic powder, salt, and pepper. Bring the edges of the foil up to within 1 inch around the pork roast and crimp the corners so it stays in place.
Place pan in the oven and roast for 45 minutes. Reduce heat to 375 F and roast an additional 20 minutes. Turn off oven, leaving the roast inside, and let sit for 30 minutes.
Slice into 1-inch thick slabs to serve.
Yield: 8 to 10 servings
Note: You may substitute orange marmalade or seedless raspberry jelly mixed with 1/4 teaspoon ground chipotle chile pepper or cayenne pepper for the pepper jelly. If you do not care for spicy foods at all, use orange marmalade, apple or apricot jelly and omit the chile pepper. Plan ahead so the pork roast is at room temperature before you begin.
Pepper Jelly Pork Roast Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
