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14Ingredients
70Minutes
410Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 1/2 lb. boneless pork loin roast
- 1 1/4 cups brown sugar
- 2/3 cup sugar
- 3 Tbsp. coarsely ground black pepper
- 2 Tbsp. kosher salt
- 2 tsp. ground ginger
- 4 1/2 tsp. garlic powder
- 4 1/2 tsp. onion salt
- 1 Tbsp. dry mustard
- 1 1/2 tsp. crushed red pepper (cayenne)
- 1 1/2 tsp. ground red pepper (cayenne)
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. paprika
- 3/4 tsp. dried thyme (crushed)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol90mg30% |
Sodium1870mg78% |
Potassium610mg17% |
Protein31g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber<1g3% |
Sugars39g |
Vitamin A10% |
Vitamin C2% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Tim 5 years ago
I intentionally undercooked it to avoid having overcooked meat. No one likes tough pork. The first go around, it was still raw after 40 minutes. I added ten minutes at a time until it got up to 125 degrees. Covered and let cook in its own juices for an hour. Refrigerated it until dinner time. Sliced and either pan fried or microwaved. Everyone loved it, particularly the juices that poured out of the meat. Made gravy from the dripping (just in case) but it was not needed. Great with a good bottle of fruity red. Thank you for the recipe.