Hot Pepper Roast Pork

Hot Pepper Roast Pork

Treat yourself to island-style dining with pork loin roast glazed with hot pepper jelly and served with a fresh-tasting orange salsa.

Recipe from Family Circle
SERVINGS
12
YIELD
12 buffet servings
PREP TIME
15 mins

Hot Pepper Roast Pork

Treat yourself to island-style dining with pork loin roast glazed with hot pepper jelly and served with a fresh-tasting orange salsa.

Recipe from Family Circle
Recipe from Family Circle
Ingredients
  • 2   tablespoons plus 1/3 cup hot pepper jelly (such as Tabasco jalapeno pepper jelly), melted
  • 2   tablespoons fresh lime juice (1 lime)
  • 1   small red pepper, cored, seeded and chopped
  • 1   clove garlic, minced
  • 1   can (15 ounces) mandarin oranges
  • 2   tablespoons minced fresh cilantro
  • 1/2  teaspoon salt
  • 1   boneless pork loin roast (about 3 pounds)
  • 1/4  teaspoon black pepper
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Directions
1. 
In a medium-size bowl, stir together 2 to 3 tablespoons of the jelly, 1 tablespoon of the lime juice, the red pepper and garlic. Drain oranges and discard liquid. Chop oranges, drain off any liquid after chopping and stir into bowl along with cilantro and 1/4 teaspoon of the salt. Cover with plastic wrap and refrigerate until ready to serve.
2. 
Heat oven to 425 degrees F. In a small bowl, combine remaining 1/3 cup jelly and 1 tablespoon fresh lime juice. Spread over pork roast. Line roasting pan with aluminum foil. Place rack in pan; add 1/2 cup water. Place pork on rack.
3. 
Roast at 425 F for 15 minutes. Reduce temperature to 350 degrees F; roast another 40 to 45 minutes or until internal temperature registers 150 degrees F on an instant-read thermometer. Remove from oven, cover loosely with aluminum foil and let rest 10 minutes. Cut into thin slices, sprinkle with remaining salt and pepper and serve warm or at room temperature topped with the orange sauce.

nutrition information

Per Serving: cal. (kcal) 199, Fat, total (g) 6, chol. (mg) 62, sat. fat (g) 2, carb. (g) 10, pro. (g) 25, sodium (mg) 179, Percent Daily Values are based on a 2,000 calorie diet
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