Texas Spice-Rubbed Roast Pork

Texas Spice-Rubbed Roast Pork
Staff Writer

Rebecca Rather

This roast will heat things up on Christmas Day, using a traditional Texas-style rub with chile powder, Worcestershire sauce, honey, and a hint of lime to give it bold and vibrant flavors. 

6
Servings
163
Calories Per Serving
Deliver Ingredients

Ingredients

  • One  5- to 6-pound boneless pork loin roast
  • One  12-ounce can beer
  • 1/4  Cup  olive oil
  • 1/4  Cup  freshly squeezed lime juice
  • 3  Tablespoons  Worcestershire sauce
  • 2  Tablespoons  honey
  • 1  Tablespoon  chili powder
  • 1  Teaspoon  kosher salt
  • 1/2  Teaspoon  freshly ground black pepper
  • 2  Tablespoons  canola oil, for searing

Directions

Resist the urge to trim any visible fat from the pork loin; the fat will keep the pork moist as it roasts. In a large heavy-duty Ziploc bag, combine the beer, olive oil, lime juice, Worcestershire sauce, and honey and gently submerge the pork in the marinade. Seal the bag and place in a large bowl or baking pan. Refrigerate overnight or for up to 24 hours.

Remove the pork from the marinade and pour the marinade into a large measuring cup. Combine the chili powder, salt, and pepper in a small bowl and rub it evenly over the pork.

Preheat oven to 350 degrees.

In a sauté pan, heat the oil over high heat and sear the pork until the meat is evenly browned, about 1-2 minutes per side. Transfer the pork to a large roasting pan and pour 1/2 the reserved marinade around the roast. Cook for 45 minutes, then add the rest of the marinade to the bottom of the pan.

Cook for another 45 minutes, or until an instant-read thermometer inserted in the center reads 140-145 degrees. Remove the pork from the oven and let rest for 10-15 minutes before slicing.

Nutritional Facts

Total Fat
15g
21%
Sugar
4g
4%
Saturated Fat
2g
8%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin A, RAE
40µg
6%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
10mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Phosphorus, P
13mg
2%
Selenium, Se
1µg
2%
Sodium, Na
182mg
12%
Water
14g
1%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.