|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 2g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This method makes a flavorful and tender pork loin roast with a spicy sweet finish. It is quite easy and requires little attention. You can substitute orange marmalade or seedless raspberry jelly mixed with 1/4 teaspoon ground chipotle chili pepper or cayenne pepper for the pepper jelly. If you do not care for spicy food, use orange marmalade, apple or apricot jelly and omit the chile pepper. Plan ahead so the roast is at room temperature before you begin.
Preheat the oven to 475 F. Line a baking pan with nonstick foil.
Whisk together pepper jelly, Worcestershire sauce, and mustard. (You can melt the jelly a bit in the microwave for about 15 to 20 seconds to make it easier to combine.)
Sprinkle the underside of the pork loin roast with onion powder, garlic powder, salt and pepper.
Place the roast in the prepared pan fat-side up.
Pour the pepper jelly mixture evenly over the top, then sprinkle with onion powder, garlic powder, salt and pepper.
Bring the edges of the foil up to within 1 inch around the pork roast and crimp the corners so it stays in place.
Place the pan in the oven and roast for 45 minutes. Reduce the heat to 375 F and roast and additional 20 minutes. Turn off the oven, leaving the roast inside, and let it sit for 30 minutes.
Slice into 1-inch-thick slabs to serve.
A pork loin roast makes for a cozy fall or winter meal. Serve with roasted Brussels sprouts and potatoes au gratin. Or pair it with roasted sweet potatoes and parsnips. Like mashed potatoes? They go wonderfully with pork roast. Add in shredded Colby and Monterey Jack cheese and garlic for a new take on an old favorite and serve with steamed broccoli. Conventional wisdom says pork roast pairs best with a dry white wine. Try chenin blanc, pinot grigio, chardonnay or sauvignon blanc. Some like a medium-bodied red with pork loin roast since the meat is rich. Côtes du Rhône is a good choice if you're in the red camp. For dessert, bring on cherry, strawberry or blueberry cheesecake to continue the fruity theme.
Unless you are having a crowd for dinner, you'll have a ton of pork roast left. Here are some ideas on how to use it.
Pork roast sliders with potato salad
Warm or cold pork roast slices with sautéed mushrooms, onions and herbs, and fat slices of warmed French bread
Hot roast pork sandwiches served open face on French bread with pork roast gravy