This post may contain affiliate links. See my privacy policy for details.
Rarely do we have pork roast, but when we do I always find myself puzzling over what exactly to do with it.
Should I roast it plain? Should I attempt to stuff it with some weird appley mixture?
Should I just give up?
Pork roasts perplex me, and perhaps it’s because we used to have to cook the ever livin’ taste right out of them. Pork is usually thought of as shoe leather or tasteless cardboard. Not so much anymore, my friends!
It has taken a lot of nerve for me to start pulling the roasts out at about 135 degrees and then let them rise to 140-145 while “resting” all tinfoiled up.
But pork is thought to be much safer nowadays and pork roast is amazingly juicy and tender at about 140 degrees, still hot enough to kill Trichinosis, which dies at 137 degrees, according to the internet.
That internet. Such an expert.
So this was a spur of the moment glaze when I was presented with an absolutely beautiful bone in pork loin roast.
So spur of the moment there is only a picture of the finished product, but it was so yummy that I had to grab my camera at the end to document at least the beauty that this roast turned out to be!
Ingredients Needed:
1 cup of cooking molasses
2 tbsp white sugar
1 tsp red pepper flakes
1 tsp garlic
1 tsp ginger
Kick the tires and light the fires to 325 degrees.
Mix all the ingredients together and pour over the pork roast. Place into the 325 degree oven and cook until the internal temperature reaches 135. Pull out and tent with tinfoil for 10-15 minutes.
If you are uncomfortable with the above temperatures, official food agencies still do recommend a cooking temperature of 160 for pork.
Slice like shown below and serve with the bone in for amazingly wonderful presentation!
This is sweet and hot and spicy and delicious all at the same time!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Spicy Roast Pork
- Prep Time
- 5 minutes
- Cook Time
- 3 hours
- Total Time
- 3 hours 5 minutes
- Course
- Dinner
- Cuisine
- American
- Servings
- 6
- Calories
- 579
- Author
- Karlynn Johnston
Ingredients
- 1 cup cooking molasses
- 2 tablespoons white sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic
- 1 teaspoon ginger
- 4 pounds boneless pork loin roast
Instructions
-
Kick the tires and light the fires to 325 degrees.
-
Mix all the ingredients together and pour over the pork roast. Place into the 325 degree oven and cook until the internal temperature reaches 135 degrees. Pull out and tent with tinfoil for 10-15 minutes.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Spices Exporters says
Good post, thanks.
Karlynn says
Yes, I do need to come over to try some, you’re absolutely right! Hmm, someone else cooking for me? Pretty much my favorite thing in the world 😉
I also literally laughed out loud at the “sexy cut of pork.” Only you!
Kevin says
That’s one sexy cut of pork.
You need to come over to try some pork confit. That will further change your opinion on pork roasts.