Pork Loin Roast with Brown Sugar Glaze - Recipe

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PORK LOIN ROAST WITH BROWN SUGAR
GLAZE

ON THE ROTISSERIE:

Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice. Insert rotisserie rod lengthwise through exact center of roast. Insert spit forks and tighten so roast turns with the rod. Insert meat thermometer at an angle so it will clear the cooking unit and drip on. Center the tip in the roast being sure it does not touch the rod.

Place on rotisserie and roast at low to moderate temperature until well done, 170°F. Allow 2 to 2 1/2 hours, total cooking time. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times.

IN THE OVEN:

Season as above. Place roast, fat side up, on rack in open roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325°F oven until the thermometer registers to 170°F. Allow 2 1/2 to 3 hours (30 to 40 minutes per pound) for roasting. During last 1/2 hour of cooking time, brush on Brown Sugar Glaze.

BROWN SUGAR GLAZE:

1 cup brown sugar
2 tbsp. all-purpose flour
1/2 tsp. dry mustard
1 tsp. cloves
1/4 cup vinegar

Mix together all ingredients. Brush glaze on meat during cooking.

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recipe reviews
Pork Loin Roast with Brown Sugar Glaze

· Jan 1 · #57462

James k (Quebec) says:

ROTISSERIE STYLE. It just turned out perfect, what a glaze it was. Five stars. Use the thermometer at 170°F degrees. It was just the PERFECT ROAST. Easy enough for a 10 year old to prepare it. I used the showtime rotisserie. I just set and forget it for 2 1/2 hours. Glazed it the last 45 minutes around 10 to 12 times. Thank you for the recipe.

· Mar 21 · #64534

Detri Alexis (Florida) says:

Wow this recipe actually works - Thank you!

· Mar 30 · #97649

Dorie (Washington) says:

This is easy to make and absolutely delicious. I've tried several spice rubs for the first step, and our favorite is just rosemary with the salt and pepper. The brown sugar glaze is good as-is, but is also tasty if you sub in apple cider vinegar.

· Jul 4 · #104205

Lorene (Florida) says:

Very, very delicious!

· Oct 19 · #111506

Freddie B Himes (United States) says:

Have Mercy!!!!

· Oct 21 · #111607

Rosebud (New Zealand) says:

A quick easy glaze that can be completed within minutes & tastes oh so good :)

· Mar 15 · #122902

Sandy (Texas) says:

this is a nice, simple, recipe with big flavours. i used salt, pepper, and a pureed rub of fresh herbs from my garden (Cuban oregano, basil, sage, and rosemary). my error was not checking the meat temp before two hours -- at two hours, my meat registered 177°F so I ended up lowering the temp to 200°F so I could add the glaze which I left on for 5 minutes and then a low broil for another 3 minutes to get it a little crisp on top (it was 6 pounds). Next time, I will check the internal temp in an hour and then in 20 minute increments. The recipe itself is easy and the glaze is yummy. I bet this will be yummy with a fig or raspberry vinegar! Thanks for the recipe.

· Jan 7 · #151182

Bruce (New Jersey) says:

This is easy to prepare and is one of the best recipes for Roast Pork I have tried. I modified the glaze, however as follows:

1 cup brown sugar
2 tbsp. flour
1/2 tsp. dry English mustard
1 tsp. 5 spice powder
2 tbsp. Cider. vinegar
1/4 cup Sherry

· May 25 · #178100

Jackie (California) says:

Very good and appreciate the tips about how long to cook. We did feel the cloves were a bit overwhelming though even at half what the recipe calls for. The rest of the glaze was perfect! I will make it again with no cloves just to try it. Might become my new "go to" recipe for pork loin.

· Sep 7 · #178855

Irene Rodriguez (California) says:

Gave it a one for effort, thank-you for trying.

Sorry lol - IT SUCKED!

· Aug 2 · #190333

Augustus H King (Georgia) says:

Gonna try this on our rotisserie this weekend! Who cooks pork well done anymore???

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