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Roast Pork

Yield 24 servings (serving size: 1 ounce)

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 325°.

  3. 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.

  4. 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.