Chili-Glazed Pork Roast

Chili-Glazed Pork Roast

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From: Diabetic Living Magazine

A simple brown sugar and spice rub gives this pork dinner an intense flavor. The sugar caramelizes during roasting to create a delicious glaze.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon packed brown sugar
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1 teaspoon chili powder
  • 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
  • ⅛ teaspoon cayenne pepper
  • 1 2- to 2½-pound boneless pork top loin roast (single loin)
  • Fresh rosemary sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. In a small bowl, combine brown sugar, thyme, chili powder, snipped or dried rosemary, and cayenne pepper. Sprinkle brown sugar mixture evenly over roast; rub in with your fingers.
  2. Place roast on a rack in a foil-lined shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast for 1¼ to 1½ hours or until thermometer registers 155°F. Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 160°F. If desired, garnish with rosemary sprigs.
  • To make ahead: Prepare as directed through step 1. Cover and chill for up to 24 hours. Preheat oven to 325°F. Continue as directed in step 2.

Nutrition information

  • Serving size: 3 ounces
  • Per serving: 134 calories; 4 g fat(2 g sat); 2 g carbohydrates; 20 g protein; 50 mg cholesterol; 37 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean protein, ½ fat

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