This roast will heat things up on Christmas Day, using a traditional Texas-style rub with chile powder, Worcestershire sauce, honey, and a hint of lime to give it bold and vibrant flavors.
- One 5- to 6-pound boneless pork loin roast
- One 12-ounce can 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 freshly ground black pepper
- 2 Tablespoons canola oil, for searing
Calories Per Serving760
Folate equivalent (total)6µg1%
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon dry mustard
- 1 pinch dried marjoram
- 1 pinch dried basil
- 1 (3 pound) boneless, center-cut pork loin roast
- 1 ½ teaspoons salt
- 16 ounces beer
- 3 tablespoons all-purpose flour
- 1 tablespoon garlic salt
- ½ teaspoon onion powder
Preheat oven to 300 degrees F (150 degrees C).
Melt butter in a skillet over medium-low heat. Cook and stir minced garlic, pepper, oregano, garlic powder, red pepper flakes, dried thyme, mustard, marjoram, and basil in hot butter until fragrant, thick, and easy to spread, 2 to 3 minutes.
Place pork in a roasting pan. Spread garlic mixture over the top of the roast and season with salt. Pour beer into bottom of the roasting pan and cover pan with aluminum foil.
Roast in the preheated oven for 45 minutes. Remove aluminum foil and continue to cook for 1 hour. Increase temperature to 425 degrees F (220 degrees C) and cook until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Remove roast to a plate to rest and tent with aluminum foil. Place roasting pan over medium-low heat and whisk flour, garlic salt, and onion powder into the pan drippings. Cook and whisk until gravy thickens, about 5 minutes. Serve roast with gravy.
- ½ cup brown sugar
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon kosher salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon dry mustard powder
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme leaves
- 1 (2 1/2 pound) boneless pork loin roast
Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard return pork to baking dish.
Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.
Making the Spice Rubbed Roasted Pork Tenderloin &ndash the Recipe Method
Go ahead and rub down the loin and bake it at 350 degrees F until you&rsquove reached an internal temperature of 150 degrees F.
Pop it out of the oven and let it rest to allow the juices to redistribute.
It&rsquos an all-purpose recipe, so you can pretty much serve it with whatever sides you&rsquod like. Pour some hot sauce on it. Whip together a spicy tomato sauce, or perhaps a sweet BBQ sauce. Check out our Spicy Sauce Recipes for some inspiration.
I like to serve this over a light potato-cauliflower mash. It&rsquos just crazy good!
Let me know if you make it, and how it turns out for you. I hope you enjoy it. &mdash Mike H.
Recipe: Savory Roast Pork
Aji peppers give a South American kick to the main course in chef Maribel Rivero’s “Peruvian Party” feast.
For our November 2018 “Feast Around the World” feature, w e asked five of the state’s top chefs to create festive meals to serve this season. What we got was a cornucopia of global flavors.
Maribel Rivero’s three-year journey across South America, which included her native Bolivia as well as neighboring Peru, inspired the chef to return to Austin and open a Peruvian restaurant of her own. Her holiday feast is a celebration of the flavors found at Yuyo. Below is Rivero’s main course, one of several dishes in her “Peruvian Party” feast that incorporate aji peppers in some form.
Savory Roast Pork
2 tablespoons ground coriander
4 tablespoons Spanish paprika
2 tablespoons dried oregano
4 ta blespoons aji panca powder (available online and in large supermarkets can use a mix of guajillo and ancho chile powders)
4 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
4 garlic cloves, peeled and minced
1 ( 4 -pound) rolled boneless pork shoulder, with skin if possible (have butcher roll it)
Preh eat oven to 300 degrees. Mix first 7 ingredients and rub generously on meat (you will have some of the rub left over). Put meat in a large, heavy pan, cover tightly with a lid or foil, and roast until very tender, about 3 hours (internal temperature should be between 175 and 200 degrees). Uncover, increase oven temperature to broil (or between 475 and 500 degrees), and roast until the fat crisps, another 15 minutes (watch carefully, as it can burn quickly). Remove from oven and let rest, covered with foil, for at least 20 minutes before slicing.
- 2 (3/4-lb.) pork tenderloins
- 3 tablespoons olive oil, divided
- 1 ½ tablespoons pork dry rub (such as McCormick Grill Mates Pork Rub)
- 3 cups coarsely chopped butternut squash
- 6 cups arugula
- 1 small ripe Bartlett pear, thinly sliced
- ½ (4-oz.) package goat cheese, crumbled
- ¼ cup chopped dried cherries
- Toasted Pecan Vinaigrette
Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush with 1 Tbsp. oil, and rub with dry rub.
Preheat oven to 400°. Toss squash with remaining 2 Tbsp. oil place in a single layer in a lightly greased foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown, stirring once halfway through. Remove from oven, and cool 10 minutes.
Meanwhile, grill pork, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°. Remove from grill, and let stand 10 minutes. Cut pork diagonally into thin slices.
Toss together squash, arugula, and next 3 ingredients on a serving platter add salt and black pepper to taste. Serve squash salad with Toasted Pecan Vinaigrette and sliced pork.
Szechuan Spice-Rubbed Pork
- Quick Glance
- Quick Glance
- 10 M
- 1 H, 15 M
- Serves 4
Ingredients US Metric
- 2 tablespoons lard or bacon drippings
- 1 1/2 pounds boneless pork butt or loin, no more than 2 inches (5 cm) at it’s thickest
- 2 teaspoons freshly grated nutmeg
- 1 1/2 teaspoons dry roasted Szechuan peppercorns, ground
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
Place a rack in the center of the oven and preheat the oven to 350°F (176°C). Use a little of the lard or bacon drippings to grease the bottom of a roasting pan.
Place the nutmeg, ground Szechuan and black peppers, and salt in a small bowl and mix well. Using your fingertips, rub the spice blend all over the pork. Place the pork in the roasting pan and, using your fingers or the back of a spoon, dab the remaining lard or drippings over the top of the meat.
Roast the pork until cooked through, 50 to 60 minutes, depending on the thickness.
Let the pork stand at room temperature for at least 5 minutes.
Thinly slice the roast crosswise and transfer to a platter. If you wish, deglaze the roasting pan with a little water and pour the pan gravy over the slices of pork. Originally published December 28, 2010.
Grilled Szechuan Spice-Rubbed Pork
You can come closer to the original Chinese fire-cooked pork by grilling rather than roasting the meat. Slice the pork crosswise into 3/4- to 1-inch-thick slabs. Rub on both sides with the Szechuan spice blend, then grill slowly over medium heat until it is cooked through, 20 to 30 minutes, depending on the thickness. Turn the pork once partway through and baste it occasionally with a little lard or oil to keep it moist. Let stand for at least 5 minutes. Thinly slice before serving.
Recipe Testers' Reviews
What moist and succulent pork! The spicing was just right, not overpowering but enhancing the flavor of the meat. I basted the pork with the fat from the pan when I checked the internal temperature, and then again after I took it out of the oven. I made a thin pan gravy as well.
This was great with a side dish of rice cooked in apple cider and toasted pecans. I’ll definitely make this recipe again—it produced the moistest pork I’ve served in quite some time.
This simple, juicy roast pork took the full 60 minutes to reach the well-done stage in my oven. The attractive, rustic coating not only held in the moisture, but it also wasn’t overwhelming in spices. I was a bit concerned about the amount of nutmeg, but the spice didn’t mask the other flavors.
NOTE: You may not need all of the spice rub, as I had a good teaspoon leftover. With the spice rub not being too hot, and the roast tasting so good out of the oven, I can’t wait to try it off the grill!
This spice-rubbed pork was extremely easy and so delicious! While the oven was preheating (it was too cold for grilling), I toasted the peppercorns and mixed the spices. I used a 1 1/4-pound pork loin, which is the perfect size for the spice mix, and it took about 45 minutes to cook. The pork was tender, perfectly seasoned, and the Sichuan peppercorn flavor was at the forefront. (I’m not sure where the nutmeg flavor went, however.) I served the loin over rice with buttered carrots, and this meal fed 4 people, with no leftovers.
I thought it would take too long to prepare during a weeknight, but by the time the rice was done and I had prepped the veggies, the pork was almost ready. I bet if we grilled it, it would’ve been even quicker.
HUNGRY FOR MORE?
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If one were to choose to cook by temperature, at what temperature would it be done?
Steve, thanks for asking, terrific question! You want to roast pork until the internal temperature reaches 145 to 150°F (60 to 70°C), bearing in mind you want to let the pork rest for several minutes during which the temperature will rise.
It would be nice to hear whether a cook used lean pork loin or fatty butt (shoulder). I think country-style ribs would also be delicious with this rub.
I’d like to try grill-roasting a pork loin roast over indirect heat, perhaps first brining it in a flavored brine that also contains the Szechuan peppercorns, nutmeg, and some garlic. Same for grilling the slices, a nice variation.
These authors continue to produce beautiful and authentic books after many years.
I just got this book 50% off at Sur La Table. Last copy! Everything looks so good. Can’t wait to cook from it.
Reads like another really great recipe that I need to try, but first have to buy the pork.
Oh god I would so use pork belly or shoulder for this… I have this book, how is it I never noticed the recipe?! Thanks for posting!!
You’re very welcome, Ling. It’s a subtle flavor, this spice blend, but a truly lovely one. And the fattier the cut, the better…as you clearly know!
Serves 5 to 6 as a main course
The Lisu are one of many distinctive cultural groups who live in the mountains of southwestern Yunnan province, high above the valleys of the Mekong and Salween Rivers. Their language is Tibeto-Burman and they follow the Chinese calendar (celebrating Lunar New Year, for example, when the Chinese do, in late January or early February). Traditionally they live by raising pigs and cultivating rice.
At New Year's and other celebrations, pork and sticky rice are the main foods. The pork is roasted over coals or cooked in broth, then served on a large communal platter to accompany mounds of steamed sticky rice or grilled sticky rice cakes. We adapted this recipe for spice rubbed pork, originally cooked over glowing coals, for cooking as a roast in an oven we call for a little lard to compensate for the leaner pork that is now standard in North America.
The combination of peppery fresh nutmeg and Sichuan pepper makes a knockout spice rub for pork (you can also use it on lamb). The pork comes out of the oven with a delicious salty spiced crust and moist interior. Serve with sticky rice or plain rice, and a vegetable dish such as Tibetan Ratatouille (page 101 of the book) or Market Stall Fresh Tomato Salsa (page 18). Put out a condiment or salad as an accompaniment, such as chopped pickled mustard greens, Tenzin's Quick-Pickled Radish Threads (page 25), or Hani Soy Sprout Salad.
- About 2 tablespoons lard or bacon drippings
- About 1-1/2 pounds boneless pork butt or loin,
no more than 2 inches thick at its thickest
- 2 teaspoons freshly grated nutmeg
- 1-1/2 teaspoons dry-roasted Sichuan peppercorns, ground
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Use a little of the lard or bacon drippings to grease the bottom of a roasting pan.
Rinse off the meat and dry thoroughly. Set aside.
Put all the spices and the salt in a small bowl and stir to mix well.
Use your fingertips to rub the spice blend all over the meat. Place the meat in the roasting pan with its largest surface facing up. With your fingers or a spoon, dab the remaining lard or drippings all over the top of the meat.
Roast for 50 minutes to 1 hour, until cooked through (timing will vary with the thickness of the meat if it is 2 inches at its thickest point, it will take closer to an hour). Remove and let stand for 5 minutes.
Thinly slice the meat. If you wish, deglaze the pan with a little water and pour the pan gravy over the slices of meat.
Grilled Spice-Rubbed Pork: You can come closer to the original fire-cooked pork of the Lisu if you cook the meat over a charcoal grill. Use pork butt or loin cut crosswise into 3/4- to 1-inch- thick slabs. Rub on both sides with the spice blend, then grill slowly (over medium heat), turning the meat once partway through, and basting it with a little lard or oil to keep it moist, until it is cooked through (20 to 30 minutes). Thinly slice before serving.
1. Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
2. Get your smoker running at 225ºF with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225º throughout the smoking process, adding chips as necessary, until you wrap the brisket in foil.)
3. Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
4. Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
5. When the internal temperature reaches 165º to 170º, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200º will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185ºF. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use (such as Honey-Rum Pinto Beans with Burnt Ends). After the points are removed, look to see which way the grain runs and slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
Grilled Texas Toast
1. Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.
Pickled Red Onions
1. Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours.
Crockpot Texas Roadhouse Pot Roast
Dump recipes are fantastic. They save you time, money, and can be outright delicious! This Slow Cooker Pot Roast is a perfect example of this. It&rsquos seriously the best pot roast I&rsquove ever had&hellip the Texas BBQ kick just takes it over the top! Savory, a little spicy, and a little sweet, you will LOVE this.
Is there a meal more boring and bland than crockpot pot roast? At least, that&rsquos how our parents might have made it. Well this piece of beef is anything but bland. This Texas Roadhouse Pot Roast is PACKED with flavor. There will NOT be leftovers with this one.
It starts with a chuck roast&hellip the classic pot roast cut. There&rsquos no reason to mess with that &ndash the chuck roast is one of the most flavorful and rich cuts of beef.
As for the instructions &ndash basically the only work is to chop the vegetables. After that, you just kinda throw it all in the crockpot and turn it on.
I usually place the meat first, then vegetables, spices and finally the liquid ingredients.
The BBQ sauce is actually a mix of your standard cheap BBQ sauce and tomato sauce. It works really well in this.
About 8 hours later on low, and it looks and smells wonderful. Oh my goodness there is SOO much flavor in this.
for the potatoes, you can chop them up and put them in with all of the vegetables. Or if you prefer, use them to make mashed potatoes. The juices from the crockpot are amazing poured over mashed potatoes.
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!