Connect with us:

  • Facebook - White Circle
  • Instagram - White Circle
  • Pinterest - White Circle

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)




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




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.




Share on Facebook
Share on Twitter
Please reload

Recent Posts

November 13, 2019

September 27, 2019

September 11, 2019

July 16, 2019

Please reload

Please reload