December 15, 2011

Sweet Chipotle Pork Roast

Pork Roasts are the one meat that we always have in our freezer.  I usually by them in one big bulk loin at Costco, and then cut them up into 4 roasts.  We got tired of having them prepared the same way over & over though - so I began experimenting in the kitchen with new ways to eat them.

This Sweet Chipotle version came to be from having a small can of chipotle peppers in adobe sauce in the fridge that had been opened, and really needed to be used.  It took me a couple of times adding in a little of this, and a little of that til I finally came up with this humzinger of a recipe.

It's so good, that it's now hard to eat a pork roast any other way.  I am halfway tempted of drinking a glass of the glaze because of how seriously yummy it is.

This would not only be a great main dish for every day, but it would be a wonderful addition to your holiday table.

Sweet Chipotle Pork Roast


  • 1 3-5 pound pork roast
  • 1 (20oz) can of crushed pineapple, 1/2 the juice drained out
  • 1 to 3 chipotle peppers, depending on how spicy you want it
  • 1 cup honey
  • 1 tsp fresh grated ginger
  • salt & pepper to taste


Preheat oven to 350 degrees.  

Combine the pineapple, chipotle peppers, honey, & ginger together in a small saucepan & bring to a slow boil.  Turn the heat to low & simmer for about 15 minutes.

Salt & pepper the pork loin to taste.  Place the roast on a roasting rack, and pour 3/4 cup of water in the bottom of the pan.  Drizzle 1/2 cup of the glaze over the roast.  Cover tightly with aluminum foil.

Bake until the internal temperature reaches 135 degrees using an internal thermometer.  Remove the tinfoil, pour another 1/2 cup of glaze on top and continue cooking until the internal temp reaches 150.  Remove from the oven & let rest for 15 minutes.  It will continue cooking a little & reach the right temp by then.  

Slice the roast, and serve with the additional glaze.



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