Yes, I'm trying to use up the whole can of peppers! I know they can be frozen, but hey! If I find a recipe, why not try it out! This has certainly been a hot and spicy week :-) Review and photos to follow after supper as usual!
Chipotle Pork Roast Recipe
Recipezaar recipe #23605
SERVES 8
2 lbs boneless pork roast
1/3 cup olive oil (used some spicy oil I brought back from the US)
2 chipotle chiles
1/3 cup brown sugar substitute (I used real brown sugar)
1 tablespoon onion powder (didn’t have it, so left it out)
1 tablespoon garlic powder (used epicure minced garlic)
2 teaspoons soy sauce
1/3 cup water
- Place pork roast in baking dish.
- In a separate bowl, assemble the remaining ingredients, stir well.
- Pour marinade over roast, cover and place in the refrigerator for at least 1 hour. (I did it for 45 mins)
- In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
- Cook until roast reaches an internal temperature of 170 degrees.
- Allow to cool five minutes before serving.
Review/pictures:
This is my new favorite way to cook pork loin roast!!!!!!! I give it a 6 out of 5 (yes, I can do fractions, but it was just that good!)
2 comments:
Looks like you made gravy from the pan drippings - was it spicy?
Just a tiny bit. I used TWO of the peppers and the oil I used was stuff my cousin insisted on buying for me at an Italian restaurant when we went for supper...the oil (with red peppers in it) was spicy! The gravy was really nice, not too spicy, but still had a kick to it :-)
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