Recipe by Cooking Light December 2005


Recipe Summary test

24 servings (serving size: 1 ounce)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

54 calories; calories from fat 28%; fat 1.7g; saturated fat 0.6g; mono fat 0.8g; poly fat 0.2g; protein 8.1g; carbohydrates 1.1g; fiber 0.1g; cholesterol 24mg; iron 0.4mg; sodium 192mg; calcium 9mg.