Spiced Pork Roast
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
Chili Powder2 tsps
Ground Cumin1 tsp
Ground Allspice1 tbsp
Oregano (dried)1 tbsp
Brown Sugar2 cups
Chicken Stock (low-sodium)1
SaltDirections:
1
Preheat the oven to 400 degrees F
2
In a small bowl, mix together the mustard, chili powder, cumin, allspice, oregano, brown sugar, and garlic
3
Place the pork in a 9 by 13-inch roasting pan
4
Spread the mustard mixture over the top and sides of the pork to form a crust
5
Add the onions, carrots, and chicken stock to the pan
6
Roast for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160 degrees F
7
Allow the pork to rest for 10 minutes before serving
8
Remove the vegetables and arrange on a serving platter
9
Season the pan juices with salt and pepper and pour into a small serving pitcher
10
To serve, slice the pork into 1/4-inch slices
11
Arrange the pork slices on the serving platter with the roasted vegetables and serve with the pan juices
12
Cook's Note: This recipe will also work using a 2 1/2 pound beef roast
13
Allow an extra 10 to 15 minutes of cooking time