Glazed Sweet And Spicy Pork Roast Recipes

Steps:

• Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
• Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
• Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

Steps:

• Place roast fat side down in a shallow metal pan or iron skillet.
• Rub all surfaces of the roast with canola oil.
• Combine all the dry ingredients together to make a rub. Note: I mortar and pestle the rosemary a little to break it apart and release the flavor. You can use more or less of these dry ingredients to taste or to your perference.
• Apply the above to all surfaces of the roast. Rub them in well and return the roast to the pan fat side down.
• Drizzle maple syrup over top of the roast and let it run down the sides. Try to coat the top and sides evenly. It's okay if the syrup runs down onto the pan surface.
• Bake in a preheated 325F oven. Refer to a cookbook pork roasting chart to determine the exact baking time, depending on the weight of your roast. A 2 1/2 to 3 pound roast should take about 1 hour and 20 minutes to be done in a 325F oven.
• After the roast is done, remove from the oven and let it rest for about 20 minutes or so while still in the pan. Then use a tablespoon to gather the thick fluid (glaze) from the bottom of the pan and spoon it over the top and sides of the roast.
• Enjoy.

Steps:

• Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees. In bowl, combine brown sugar, thyme, mustard, allspice, garlic salt, chile powder and cumin; reserve. Toss onions with 2 T. oil; stir in 1 T. spice mixture and toss well.
• Combine remaining spice mixture with remaining 1 T. oil; rub evenly over top and sides of pork. Place pork in large roasting pan; arrange onions around roast.
• Roast, stirring onions occasionally, until meat thermometer inserted into thickest part of pork away from bone registers 160 degrees, about 1 hour and 40 minutes. Let stand 10 minutes before slicing. Sprinkle onions with chopped cilantro and serve.

Steps:

• In a small skillet over medium heat, toast chiles until charred and fragrant, 1 to 2 minutes. Remove chiles from skillet and set aside. Add cumin seeds to skillet and toast until fragrant, 1 to 2 minutes. Place chiles and cumin seeds in a spice grinder and finely grind. Transfer to a medium bowl along with black pepper, salt, and sugar. Remove two tablespoons of the spice mixture and set aside to make the glaze.
• Rub remaining spice mixture all over pork belly. Cover and refrigerate for 6 to 8 hours.
• In a small saucepan, combine reserved spice mixture, orange zest, 1/4 cup orange juice, cinnamon sticks, and maple syrup. Bring to a simmer over medium-low heat and cook until slightly thickened and heated through, about 5 minutes. Remove from heat and set glaze aside.
• Preheat oven to 300 degrees. Remove pork belly from refrigerator and rinse off spice mixture; pat dry with paper towels. Add remaining 1 cup orange juice and chicken stock to a roasting pan. Place over medium-high heat and cook until liquid just comes to a simmer. Add pork, fat side up, to roasting pan. Transfer to oven and cook until meat is very tender and easily pierced with the tip of a sharp knife, 2 to 2 1/2 hours.
• Increase oven temperature to 425 degrees. Cook pork belly until browned and crisp, 30 to 40 minutes more, basting with reserved glaze every 10 minutes.
• Remove pork from roasting pan and transfer to a cutting board; let stand for 10 minutes before slicing into 1/2-by-3-inch pieces.

Steps:

• Preheat the oven to 375 degrees.
• In a small bowl, mix marmalade/preserves with apple juice.
• Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.
• Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.
• Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.
• Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.
• Remove the foil after the last basting, and cook uncovered for the last 30 minutes.
• For well done pork, the thermometer should read 170 degrees.

Steps:

• In a large skillet, heat vegetable oil over medium heat.
• Brown pork cubes for 6 to 8 minutes stirring occasionally.
• Add the onion and garlic, lower heat to medium-low and cook for 2 minutes.
• Add the remaining ingredients and bring to a simmer, lower heat and cook, covered, over low heat for 40 or 50 minutes till pork is tender.
• Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze.
• Serve warm.

Steps:

• Trim the tenderloin of all of the fat and silverskin.
• Lay tenderloins on cutting board, flat side (side opposite where silverskin was) up. Using a dinner fork, scrape flat side lengthwise from end to end 5 times, until surface is completely scored. Repeat with second tenderloin.
• Disolve 3 T salt in 1-1/2 quarts cold water in a large container. Submerge tenderloins in brine and let stand at room temperature for 1 hour.
• Remove tenderloins from brine and pat completely dry with paper towels. Lay 1 tenderloin, scraped side up, on cutting board and lay second tenderloin, scraped side down, on top so that thick ends of 1 tenderloin matches up with thin end of the other. Tie the tenderloins together with kitchen twine, spacing evenly apart.
• Brush roast with vegetable oil and season with pepper. Transfer 1/3 cup glaze to bowl for grilling, reserving remaining glaze for serving.
• Clean and oil cooking grate. Heat all the burners to high, cover, and heat grill until hot, about 15 minutes. leave primary burner on high and turn off other burners.
• Place roast on cooler side of grill, cover and cook until meat registers 115 degrees, 22 - 28 minutes, flipping and rotating halfway through cooking.
• Slide roast to hotter part of grill and cook until lightly browned on all sides, 4 - 6 minutes. Brush top of roast with amount 1 tablespoon glaze and grill, glaze side down, until glaze begins to char, 2 - 3 minutes; repeat glazing and grilling with remaining 3 sides of roast, until meat registers 140 degrees.
• Transfer roast to carving board, tent loosley with foil, and let rest for 10 minutes. Carefully remove twine and slice roast into 1/2" thick slices. Serve with remaining glaze.
• Glaze: Heat oil is small saucepan over medium heat until shimmering. Add garlic, ginger, and pepper flakes; cook until fragrant, about 30 minutes. Whisk in hoisin and soy sauce until smooth. Remove pan from heat and stir in vinegar. Sauce can be done in advance.