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Spicy Pork Loin

Note:. The first recipe is Mexican style.  It could also be used for pulled (shredded) pork BBQ sandwiches. The second is a Thai type. It uses a Chile Paste base. Meat in both recipes should be marinated for up to 24 hours for maximum flavor. You can use other pork loin cuts, but adjust cooking instructions to account for this. A slow cooker is ideal for this dish, or they can be rotissed over the BBQ -- easy, quick, tender and tasty! See Pork Roast Sauces for other ideas.

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

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 simmer
about 2 minutes. Use some of the sauce for basting during cooking, reserving some for
gravy.
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 (link), 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.