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Sweet & Hot Pepper Glazed Pork Loin Roast


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  • 3-4 lb. boneless pork single loin roast
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 1 T cornstarch
  • 1/3 cup water
  • 1 T olive oil
  • 1 small sweet red pepper, seeded and minced
  • 1 jalapeno pepper, seeded and minced
  • 1/3 cup cider vinegar
  • 2 T sugar
  • (In a pinch, melt a jar of hot pepper jelly instead of making the glaze.)



Step 1

Preheat oven to 325. Sprinkle roast with salt and pepper. Place in roasting pan, fat side up. Roast uncovered for 30 minutes. Meanwhile, whisk cornstarch with 1 T water. Set aside. Heat oil in a small saucepan over medium heat. Add sweet pepper and jalapeno pepper. Sauté 3 minutes or until soft. Add vinegar, sugar and remaining water. Bring to a boil, stirring until sugar is dissolved. Reduce heat and boil gently until liquid is reduced by a third. Whisk cornstarch mixture again and whisk into pan. Boil, stirring for 2 minutes or until thickened and glossy. Let cool slightly. Brush glaze liberally over meat and roast for about 45 minutes longer or until done. Place on cutting board and tent with foil. Let stand for 10 minutes before slicing.

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