A deal at our market has once again left me with various roasts in the freezer, and I needed some options. The roast beast turned out well, but my normal pork options were out – I happen to make a fine pulled pork, but it’s a bit too acidic for Rich’s diet just now, and we had just recently had Thai pork stew for a game night dinner.
A quick trip to da Google provided me this quite nice solution from Janice Christofferson via allrecipes.com, easily as good as the honey-soy pork roast I made in December, but without all that tedious mucking about with marinating and basting.
•2-1/2 tsp chili powder*, divided
•1/2 tsp salt
•1/2 tsp garlic salt
•1 (4 pound) boneless rolled pork loin roast
This was OK – I list a more better option below**
•1 cup apple jelly or apricot jelly
•1 cup ketchup
•2 tbsp white vinegar
Combine all ingredients and store in an airtight container.
•1 cup apple juice, reduced
•2 tbsp Dijon Mustard
•1 tbsp honey
Heat oven to 350º.
Combine 1/2 teaspoon chili powder, salt and garlic salt in a bowl and rub over roast. Place roast fat side up on a rack in shallow roasting pan – I lined the pan with foil, and added some coarsely chopped onion, carrot and celery.
Make the glaze:
In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder. Bring to a boil; cook and stir until the jelly is melted and mixture is smooth. Reduce heat; simmer, uncovered, for 2 minutes. OR – reduce 1 cup of apple juice and combine with some nice Dijon mustard and maybe a tbsp of honey. This roast needs a LITTLE something, but not all that fussiness (in my humble opinion) of jelly and ketchup and stuff.
Brush 1/4 cup of your glaze mixture of choice over the roast and bake 10-15 minutes longer, or until a meat thermometer reads 160º. Remove to a carving board and let stand for 10-15 minutes.
If you WANT to have a sauce; skim any pan drippings at this point, stir into remaining glaze mixture and heat through.
Slice roast and serve with sauce (or not).