This recipe takes a few simple ingredients and about 10 minutes work of prep work and is great served with roast potatoes and veg all done in under an hour.
Rub the pork with a mixture of chili powder, cumin, paprika, salt, pepper and cinnamon and then combine the brown sugar, flour, cider vinegar and dry mustard in to a syrupy glaze to create a flavourful pork dish.
- 1 boneless pork loin, 1 1/2 to 2 pounds
- 2 slices bacon
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 teaspoons salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 cup (110g) light brown sugar, packed
- 1 tablespoons flour
- 1 tablespoons cider vinegar
- 1/4 teaspoon dry mustard
Heat oven to 175°C. Place pork loin in a roasting pan or deep casserole dish lined with aluminum foil. Combine the rub ingredients in a small bowl and rub over the pork. Cut each strip of bacon in half and lay strips over the pork loin. Roast for about 40 minutes.
Combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Simmer for 1 minute. Spoon over the pork and return to the oven. Roast for about 15 minutes longer, or until pork registers 70°C. Let sit for 2 minutes after removing from oven. Slice and serve.