Sweet 'n Spicy Louisiana Pork Roast

Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting!
- Ready In:
- 2hrs
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 1 tablespoon dark brown sugar, packed
- 1 teaspoon dark brown sugar, packed
- 1 tablespoon dried thyme
- 1 tablespoon dry mustard
- 1 1⁄2 teaspoons ground allspice
- 1 1⁄2 teaspoons garlic salt
- 3⁄4 teaspoon ground dried ancho chile powder
- 3⁄4 teaspoon ground cumin
- 2 lbs vidalia onions, root ends intact, cut into thin wedges
- 3 tablespoons oil
- 5 lbs bone-in center-cut pork loin roast (about 8 chops)
- 2 tablespoons chopped fresh cilantro
directions
- Preheat oven to 350 degrees. In bowl, combine brown sugar, thyme, mustard, allspice, garlic salt, chile powder and cumin; reserve. Toss onions with 2 T. oil; stir in 1 T. spice mixture and toss well.
- Combine remaining spice mixture with remaining 1 T. oil; rub evenly over top and sides of pork. Place pork in large roasting pan; arrange onions around roast.
- Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 degrees, about 1 hour and 40 minutes. Let stand 10 minutes before slicing. Sprinkle onions with chopped cilantro and serve.
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RECIPE MADE WITH LOVE BY
@JackieOhNo!
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@JackieOhNo!
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"Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting!"
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This was very delicious. My Cajun DH and I couldn't figure out which part of Louisiana this represents, though. Definitely not the swamps! This is more in line with Creole food, very refined and French. I used about 3 pounds of boneless pork loin, which cooked much quicker than the bone-in roast suggested. Thank goodness for probe thermometers! I also used 1015 onions, being in Texas, and I think I should have used about half as much! :) Thank you for posting. DH and the kids said this was "a winner" so we will definitely be cooking this again! Made for ZWT5, for the GroovyGastroGnomes.
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