Roast Pork

Roast Pork

This recipe goes with Roast Pork Sandwiches

Cooking Light DECEMBER 2005

  • Yield: 24 servings (serving size: 1 ounce)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 28%
  • Fat: 1.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 8.1g
  • Carbohydrate: 1.1g
  • Fiber: 0.1g
  • Cholesterol: 24mg
  • Iron: 0.4mg
  • Sodium: 192mg
  • Calcium: 9mg

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Roast Pork Recipe