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Pork Loin Roasts

Note:. The first recipe is Mexican style.  It could also be used for pulled (shredded) pork BBQ sandwiches. I added some dark beer to make more liquid for a gravy or for use in Tamale Pie. The second is a Thai type. It uses a Chile Paste base.  The last is adapted from a recipe for Gingered Pork Loin.   Meat in each recipe can be marinated for up to 24 hours for maximum flavor, but a minimum of one hour is acceptable. You can use other pork loin cuts, but adjust cooking instructions to account for this.  Slow cookers work well for each. 

1. Rio Grande Pork

4-5 lb boneless rolled pork loin roast

For the rub:
1/2 t salt
1/2 t garlic powder
1/2 t chili powder
1/2 cp jalapeno jelly (or apple jelly)

For the sauce:
1/2 cp catsup
1 T vinegar
1/2 t chili powder
1  bottle dark beer

For the topping:
1 cp crushed corn chips (good substitutes: leftover cornbread, dried and crumbled,
especially good if the cornbread is made with jalapeno chiles, or crushed tortilla chips)

1. Place pork, fat side up in shallow roasting pan.
2. Heat rub ingredients over low heat till jelly dissolves. Rub into roast.
3. Roast at 325 degrees for 2 - 2 1/2 hrs. till meat thermometer reaches 165 degrees.
4. While meat is cooking, combine sauce ingredients, bring to boil, reduce heat and simmerabout 2 minutes. Use some of the sauce for basting during cooking, reserving some forgravy.
5. When roast is almost done, baste and sprinkle topping. Roast 10-15 min more. Remove and let stand for about 10 min.
6. Pour reserved sauce into pan, including any topping. Add enough water to make one cup of sauce. If necessary, add 2 T flour or cornstarch to 2 T water first to thicken.
7. Heat to boiling and use for gravy.

2. Thai

Note: Cook whole roast or trim and cut into slices 3/4" thick and 2" wide.   The slices may be better on an open grill for faster cooking.  In our oven, they turn out too dry.  One recipe uses pork loin and another uses pork shoulder or butt (3 lb).

4-5 lb boneless rolled pork loin roast

1/2 cup freshly squeezed orange juice
2 T hoisin sauce
2-3 T soy sauce
2 tablespoons brown sugar or honey
1 t dark sesame oil
1 teaspoon garlic, finely minced
1 teaspoon fresh ginger, finely minced
Chile Paste, or 1 t Chinese five-spice powder or to taste

For whole roast:
1.Place roast in shallow pan fat side up.
2.Roast at 325 degrees till meat thermometer reaches 165 degrees. Baste while cooking,
reserving enough to make a sauce for stir fry vegetables, rice, or noodles.
3.Remove meat and use pan drippings for sauce. Add enough water to make one cup. Heat
to boiling and cook slowly till right thickness.

For slices:
1. Preheat oven to 350oF. Remove meat from marinade; reserve marinade.
2. Place meat on a rack in a foillined baking pan.
3. Bake, uncovered, for 30 minutes. Turn slices over and bake for 45 minutes longer, brushing occasionally with reserved marinade.
4. Cut into thin slices. Serve hot or cold.

3.  Gingered Pork Loin

Note:  If jalapeno jelly is not on hand, use red currant jelly with a teaspoon or more of pepper flakes. The marinade could be used with broiled chicken breasts or fish.   Adjust proportions of ingredients, if smaller cuts of meat are used.


1 Rolled boneless pork loin (4-5 lbs), or other meaty cut 1 large clove garlic, slivered

For the rub:
1/2 t fresh thyme, or 1/4 t dried thyme
salt to taste
1/2 t pepper
1 T Dijon mustard

For the marinade:
1/2 cp plus 1 T Port wine, or whatever light, white wine is on hand
2-4 T soy sauce
1/2-1 t fresh ginger root, peeled and finely chopped
3 cloves garlic, chopped
8-10 oz jalapeno or red currant jelly
juice of 1 lemon

1. Using small sharp knife, poke holes in pork at 1 1/2" intervals. Insert sliver of garlic into each hole. Rub pork w/mustard, thyme, salt & pepper. Place in ceramic or glass dish.
2. Combine 1/2 cp. Port wine, the soy sauce, ginger root, and chopped garlic in small bowl.
3. Pour marinade over meat and refrigerate, covered, for at least one hour, or overnight, turning occasionally.
4. Preheat oven to slow (325 F). Place pork on rack in roasting pan. Pour some marinade over top and reserve rest for basting and serving warm over the meat.
5. Roast at 325, basting often till meat juices run clear when pork is
pricked w/fork (160 degrees on thermometer), about 30" per lb.

6. Can be served hot or refrigerated overnight and served cold.