Lunch: Roast Pork

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

Instructions

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.

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