This savory pork loin roast is rubbed with a mixture of chili powder and brown sugar, then it's roasted to perfection. Serve with flavorful Mushroom Madeira Sauce made with the pan drippings or simply serve with a purchased gravy or pan drippings.
Serve this flavorful pork roast with baked or mashed potatoes, green beans or peas, and a tossed salad for a fabulous family meal.
- 2 tablespoons brown sugar (packed, light or dark)
- 1 tablespoon all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/8 teaspoon oregano
- 1 pork loin roast (boneless, about 4 pounds)
- For the Mushroom Madeira Sauce:
- 3 tablespoons butter
- 8 ounces mushrooms (button or baby portobello, thinly sliced)
- 4 to 6 green onions (thinly sliced)
- 1/4 cup pan drippings (from the roasted pork)
- 1/2 cup water
- 1/2 cup Madeira wine
- 2 tablespoons red wine vinegar
- salt to taste
- black pepper to taste
- Heat the oven to 375 degrees
- Combine the brown sugar, flour, chili powder, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the garlic powder, onion powder, cumin, and oregano; blend well. Rub the pork loin all over with the flour and seasoning mixture. Place the pork, fat-side up, in a baking pan.
- Roast the pork for about 1 hour to 1 hour and 15 minutes, or until the meat registers at least 145° on an instant read thermometer or oven probe inserted in the thickest part of the roast.
- Remove the roast from the oven, cover loosely with foil, and let it rest for 10 minutes before slicing.
- Spoon pan juices over the pork roast or serve the roast with the Mushroom Madeira Sauce (directions below), if desired.
- Serves 4 to 6, with leftovers.
Mushroom Madeira Sauce Instructions
- While the roast is cooking, saute the mushrooms in the butter until tender; add the green onions and saute for 1 minute longer. Remove from heat and set aside until the roast is done.
- When the roast is done and resting, add the pan juices to the mushrooms and green onions, along with the water, Madeira, and red wine vinegar. Bring to a simmer and cook, stirring, for 2 minutes. Taste and add salt and freshly ground black pepper, as needed.
- Makes about 2 cups of sauce.
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|Nutritional Guidelines (per serving)|
|Total Fat||34 g|
|Saturated Fat||14 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||2 g|