Pork Roast with Apple Chili Glaze

Like so many on this past Easter Sunday, it was just hubby and I for this Sunday dinner, but just because we were not able to be with family, we still wanted to have something nice. On my last grocery trip, I was lucky enough to find this pork roast. It was rather small, but perfect for just the two of us. The marinade gives it a nice, juicy flavor. The apple glaze is a little sweet with a nice kick from the chili flakes and chipotle chili powder. You can adjust the heat of the chilies to your liking.

Here’s what you need:

For the marinade:

*. Pork roast ( mine was a 1 LB 62 oz because that is all that the grocery store had left)

* 1 12 0z orange juice without pulp

* 3 garlic cloves smashed and chopped

*soy sauce

* 1 TBS Worcestershire sauce

* juice of 1 lime

* 2 tsp. dried thyme or more to taste

* 2 tsp. Onion powder

For the glaze:

* 1/2 C apple jelly or preserves or more depending on the size of the roast

* olive oil

* salt

*soy sauce

*balsamic vinegar

*juice of 1 lime

*Worcestershire sauce

*dried rosemary

*chipotle powder

*red pepper chili flakes

In a mason jar or a bowl place all ingredients for the marinade, shake or mix to combine.

Place a zip top bag in a large bowl and fold down the top. Place the pork inside of the bag.

Pour the marinade on to the pork

Seal the bag, making sure to get out as much air as you can. Refrigerate for 6 hours or over night, turning the bag over at least once.

Take pork out of the zip top bag and discard marinade. Dry the pork with paper towels. Let stand at room temperature for 45 minutes before cooking.

Preheat oven to 375°.

In a small bowl, combine all of the ingredients for the glaze; mix to taste.

Place the pork on a wire rack in a roasting pan. Pour enough water in the bottom of the pan to cover the bottom. This will keep the dripping from burning on the bottom.

Brush the pork with the glaze.

Cook for about 30 minutes, then brush on the glaze once again. Continue cooking for another 30 minutes or until done; internal temperature of 150. If your roast is larger, cook approximately 25 minutes per pound.

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