Prep 1 hr
Cook 2 hrs
A little bit spicy, a little bit sweet. Definitely moist. It's the best roast I've ever made.
- 2 lbs boneless pork roast
- 1⁄3 cup olive oil
- 2 chipotle chiles
- 1⁄3 cup brown sugar substitute
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons soy sauce
- 1⁄3 cup water
- Place pork roast in baking dish.
- In a separate bowl, assemble the remaining ingredients, stir well.
- Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
- In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
- Cook until roast reaches an internal temperature of 170 degrees.
- Allow to cool five minutes before serving.
Wow!!! this is one of those dishes you just have to make again. I could taste every ingredient in the marinade for this roast. We just loved the mild fire, and the sweet, and the garlic mix. It let the pork come through, but with a wonderful, mild heat, taste. One of the best things I have ever put in my mouth. I had a 1-1/2 lb. roast, so I pulled the roast out of the oven at 160ºF and let it rest. It did reach a temperature of 170º and was perrrrrrrfect!!!
I tried this using pork tenderloin on my bar-b-que. I used the marinade (except for the brown sugar) then wrapped the tenderloins - I used two - in tin foil and placed them on the top rack of the bar-b-que at about 400 deg.F. After 20 minutes, I took the tenderloins out of the foil and grilled them, about 5 min a side, on a medium flame. Marvellous, still moist with a nice crispy outside. The spices and pork taste came through well. Can't wait to try this again. I served it with asparagus and broasted potatoes, great combination.
Absolutely delightful! Sweet yet a little spicey, moist, tender and very flavorful! This pork roast is without a doubt a Company Worthy recipe. I made it exactly as the recipe called for and served it with Lemon Roast Potatoes and fresh green beans. What a great combination! This recipe is going into my permanent cookbook to be made again and again! Thanks for sharing, E!