Prep 30 mins
Cook 1 hr 30 mins
The Pastry Queen Christmas
- 1 (5 -6 lb) boneless pork loin roast
- 1 (12 ounce) can bock beer
- 1⁄4 cup olive oil
- 1⁄4 cup freshly squeezed lime juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons canola oil, for searing
- Resist the urge to trim any visible fat from the pork loin; the fat will keep the pork moist as it roasts.
- In a large heavy-duty zip-lock bag, combine the beer, olive oil, lime juice, Worcestershire sauce, and honey; gently submerge the pork in the marinade; seal the bag, and place in a large bowl or baking pan.
- Refrigerate overnight or for up to 24 hours.
- Remove pork from marinade and pour the marinade into a large measuring cup.
- Combine the chili powder, salt, and pepper in a small bowl; rub it evenly over the pork.
- Preheat oven to 350°.
- In a saute pan, heat the oil over high heat; place the roast in the saute pan and sear until the meat is evenly browned, 1-2 minutes per side.
- Transfer pork to a large roasting pan and pour half the reserved marinade around the roast.
- Bake for 45 minutes, then add the rest of the marinade to the bottom of the pan.
- Bake another 45 minutes, or until an instant read thermometer inserted in the center reads 140°-145°.
- Remove from oven and rest for 10-15 minutes before slicing.