Roast Pork

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Yield:

24 servings (serving size: 1 ounce)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 28 %
Fat 1.7 g
Satfat 0.6 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 8.1 g
Carbohydrate 1.1 g
Fiber 0.1 g
Cholesterol 24 mg
Iron 0.4 mg
Sodium 192 mg
Calcium 9 mg

Ingredients

3 cups water
1/4 cup packed brown sugar
1/4 cup kosher salt
1 12-ounce bottle beer
6 whole peppercorns, lightly crushed
2 whole allspice, lightly crushed
2 thyme sprigs
1 (2-pound) boneless pork loin roast, trimmed
2 tablespoons brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 tablespoon prepared mustard
Cooking spray

Preparation

Combine water, 1/4 cup brown sugar, kosher salt, and beer in a bowl; stir until sugar dissolves. Place the beer mixture, peppercorns, allspice, thyme, and pork in a large zip-top plastic bag. Marinate in refrigerator for 8 hours or overnight, turning occasionally. Remove pork from bag; discard marinade.

Preheat oven to 325°.

Combine 2 tablespoons brown sugar, ground pepper, 1/4 teaspoon salt, and mustard in a small bowl. Evenly coat all sides of roast with mustard mixture. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 2 minutes on all sides or until browned.

Place pork on a broiler pan coated with cooking spray. Bake at 325° for 1 hour or until a thermometer registers 160° (slightly pink) or until desired degree of doneness. Place pork on a platter; let stand 10 minutes before slicing. Thinly slice; serve warm or cold.

Note:

Lorrie Hulston Corvin,

December 2005
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