Sweet 'n Spicy Louisiana Pork Roast |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting! Ingredients:
1 tablespoon dark brown sugar, packed |
1 teaspoon dark brown sugar, packed |
1 tablespoon dried thyme |
1 tablespoon dry mustard |
1 1/2 teaspoons ground allspice |
1 1/2 teaspoons garlic salt |
3/4 teaspoon ground dried ancho chile powder |
3/4 teaspoon ground cumin |
2 lbs vidalia onions, root ends intact, cut into thin wedges |
3 tablespoons oil |
5 lbs bone-in center-cut pork loin roast (about 8 chops) |
2 tablespoons chopped fresh cilantro |
Directions:
1. 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.
2. 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.
3. 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.
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