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Spicy Pork Roast Recipe
Spicy Pork Roast Recipe photo by Taste of Home

Spicy Pork Roast Recipe

Publisher Photo
I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.
TOTAL TIME: Prep: 5 min. + chilling Bake: 2-1/4 hours + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 5 min. + chilling Bake: 2-1/4 hours + standing
MAKES: 8-10 servings

Ingredients

  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1-1/2 teaspoons ground mustard
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons paprika
  • 1 teaspoon rubbed sage
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 boneless pork loin roast (3 to 3-1/2 pounds)

Nutritional Facts

1 serving (1 slice) equals 176 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 512 mg sodium, 1 g carbohydrate, trace fiber, 27 g protein.

Directions

  1. Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan.
  2. Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 8-10 servings.
Originally published as Spicy Pork Roast in Country October/November 1997, p49

Nutritional Facts

1 serving (1 slice) equals 176 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 512 mg sodium, 1 g carbohydrate, trace fiber, 27 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Spicy Pork Roast

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 17, 2013

I made the rub to put on chicken breasts to take to a party hosted by our male principal. I thought I'd double the batch and give it to him as a host gift. He loved and it was delicious on the chicken! I did cut the pepper in half, however. Thanks for the great recipe!

MY REVIEW
Reviewed Nov. 4, 2012

I did not 'cover and refrigerate overnight' and it was very good. Next time I'll think ahead and refrigerate over night.

MY REVIEW
Reviewed Jan. 26, 2012

I put the rub on and put it in the oven rift away. It was delicious. My family loved it. It has a great flavor and the pork was very moist. I will definitely make this again.

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