Cassie’s Ruminations

Firecracker Barbecue Pork

This recipe comes from the package of the bone-in center-cut pork loin roast that I picked up at the store today. It can also be found at http://www.TheOtherWhiteMeat.com/. The original recipe called for grilling, but I just baked it in the oven. I upped the quantities of the hot sauce and horseradish, as the mere half tsps allotted didn’t seem like “firecracker” to me.

I served this with some roasted mushrooms and brussels sprouts. Roasting really brings out wonderful flavors in just about any veggie. I just got about 1/2 pound of baby white mushrooms and a 1/2 pound of brussels sprouts, trimmed them, drizzled with olive oil, sprinkled with kosher salt and pepper, and a bit of garlic powder on the mushrooms, then baked with the pork for the last hour of cooking. This was really quite good, but in the future, I’m just going to do the sauce on a pork tenderloin that cooks in about a quarter of the time.

Firecracker Barbecue Pork
Serves 6

3 lb bone-in pork loin roast
1 tsp kosher salt
1 tsp ground black pepper
3/4 cup barbecue sauce (I used Sweet Baby Ray’s)
1/3 cup orange marmalade
1 tsp Franks Red Hot
1 tsp grated horseradish

Preheat oven to 350 degrees F.

Season pork roast with salt and pepper and place in a shallow baking pan. Stir together the rest of the ingredients. Spoon about 1/3 of the sauce over the roast, reserving the rest. Bake at 350 degrees for 2 hours, or until internal temperature reaches 160 degrees F. At 1 hour and 1 hour 30 minutes into the cooking time, baste with reserved barbecue sauce. Serve hot.