Recipe Image

Chili-Glazed Pork Roast

  • 20 m
  • 1 h 20 m
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.”


    • 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)


  • 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.
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