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Root Beer Jelly Pork Loin Roast

March 17, 2015

 

 

 

 

 

 

 

This recipe was inspired by Sarah's Uncle Perry, to use our Root Beer jelly and peanut butter as the base of a marinade. We made this a couple of times, but this variation was our favourite.

 

2-4 lbs Pork Roast (we used a double loin center roast)

 

MARINADE

 

1/2 cup Freshly Squeezed Orange Juice
1/2 cup Big Cove Foods Root Beer Jelly
1/2 cup All-Natural Smooth Peanut Butter
1 tsp. Five Spice
2 TBS Soy Sauce
1 TBS Dry Sherry
1 TBS Ginger, grated
1 TBS Siracha

 

SAUCE

 

2-3 cups Chicken Broth
2 TBS Good Quality Rice Vinegar (to finish)

 

Combine all marinade ingredients in a non-reactive bowl. Whisk together until well mixed. Put pork roast and marinade in a large Ziploc bag. Squeeze out all air. Let marinade for 2-4 hours (or overnight)

 

Preheat oven to 350 F.

 

Place pork roast on a roasting pan while reserving the marinade for a sauce. Roast pork for 2 hours, until the internal temperature is at least 160 F.

 

 

Meanwhile, pour the remaining marinade in a 4 cup measuring cup. Take your chicken broth and fill measuring cup to the 4 cup mark. Pour into medium saucepan and bring to a boil. Reduce heat and keep liquid at a gentle simmer. Reduce liquid to 2 cups. Add 2 TBS of good quality rice vinegar to finish the sauce.

 

After letting roast rest for 15-20 minutes, carve and pour sauce over it. Goes good with rice or fried potatoes.

 

 

 

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