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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
 (0)
3 Star
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2 Star
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1 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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