Saturday, November 19, 2011

Honey Lime Pork Roast

I have been in love with the new flavor combination of honey and lime. It's tart and sweet and tastes delicious on every meat type I have tried so far (beef, chicken and now pork).

In my usual shopping splurges I bought a pork roast thinking I haven't served that in awhile in my home. But as it sat in my fridge for 2 days, I didn't have a plan for it yet until I saw that I had two limes left in the BACK of my fridge. Inspiration struck and, as usual, I'm oh so glad I followed it.

I love the sweet crust this loin produced from the honey and the slight bursts of heat from the jalapeno. Yum!

Enjoy this tangy, fresh and savory recipe.

Honey Lime Pork Roast                       Serves 5-6

Juice of two limes
1/4 cup butter, melted
1/4 cup honey
1 teaspoon dry mustard
1 teaspoon coarsely ground pepper
2 teaspoons salt
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3-4 fresh garlic, finely chopped
2 jalapenos, seeded and chopped
2 lb pork roast, or tri tip roast

1. Combine all marinade ingredients in a resealable Ziplock bag, squeeze bag slightly to mix. Place roast on a cutting board and cut 2-3 deep slashes into the meat, move roast into the marinade bag; seal tightly. Refrigerate for 8 hours or overnight.

2. Pre-heat oven to 350°F. Line a 13x9 roasting pan with aluminum foil. Place a roasting rack at the bottom, generously sprayed with non-stick stray if desired. Remove roast from marinade, place on the rack. Scoop out a few garlic chunks and jalapenos, push into the slashes made earlier. 

3. Bake for 25-35 minutes per pound of roast, or until meat thermometer reaches 160°F. Let stand 10 minutes under a foil tent to keep in the heat.

4. Serve, sliced on the diagonal with steamed vegetables and quinoa or rice.

Calories calculated using Sparkrecipes Calculator: 328 calories per serving

No comments:

Post a Comment