- 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
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.