TEXAS SPICE-RUBBED ROAST PORK

By aggiebutch

Ingredients

• 1 (5- to 6-pound) boneless pork loin roast
• 1 (12-ounce) bottle bock 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
• Apple-Pear Chutney, to serve

Preparation

Step 1

Resist the urge to trim any visible fat from the pork loin. The fat will help keep the pork moist as it roasts.
In a very large resealable plastic bag, combine the beer, olive oil, lime juice, Worcestershire sauce and honey. Gently submerge the pork in the marinade, seal the bag and place in a large bowl or baking pan. Refrigerate overnight or 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. Rub it evenly over the pork.
Preheat the oven to 350 degrees. In a large sauté pan, heat the oil over medium-high heat. Place the roast in the sauté pan, and sear until the meat is evenly browned, 1 to 2 minutes per side. Transfer the pork to a large roasting pan, and pour half the reserved marinade around the roast. (Do not pour it over the roast, or it may wash away some of the chili rub.)
Bake for about 45 minutes, then add the rest of the marinade to the pan. Bake for another 45 minutes, or until an instant-read thermometer inserted into the center of the roast registers 140 to 145 degrees, for a total roasting time of about 1 1/2 hours. Baste with marinade occasionally, and add more liquid (water, beer) to the bottom of the pan if necessary to prevent the marinade from burning. Remove the roast from the oven, and let rest for 10 to 15 minutes before slicing. Serve with Apple-Pear Chutney.
Makes 6 servings with plenty left over for sandwiches.