It’s week 3 of the Good and Good for Challenge hosted by the National Pork Board. Our family enjoyed three meals with pork this week- a rice dinner, quesadillas, and this tasty pork loin roast. We liked pork before this challenge, but the new recipes and flavors have added life to our menu. This week’s cinnamon pork roast is something I would have never, ever put together before the challenge, but it was wonderful. I was a bit leery of the flavors in this recipe and worried as I smelled it cooking- the cinnamon was quite fragrant- but it was a hit with both my parents, my husband, and myself.
Cinnamon Pork Roast
Cook Time: 1 hour, 30 minutes
3-1/2 to 4 pounds pork loin roast (bone-in or boneless)
2 tablespoons cinnamon
2 tablespoons salt
1 teaspoon pepper
2 tablespoons sugar
1 onion, finely grated
4 cloves garlic , minced
1 to 2 tablespoons soy sauce
Combine cinnamon, salt, pepper, sugar, onion, and garlic in a bowl. Add in the soy sauce and mix well. You want a thick, but spreadable consistency.
Pour over the roast. If you want to let it marinate, pop it in the refrigerator for a few hours. I didn’t have time to marinate and it turned out fine. I placed the roast in a glass baking dish, spread the sauce over it, then put a small amount (1/4 – 1/2 cup) of water in the bottom of the dish. Adding the water helps keep the roast moist.
Because I used a 2.1 lb boneless roast, I cooked mine for 1 hour 15 minutes at 350 degrees. Remove the roast and allow it rest for around 15 minutes before cutting into thin slices.
Recipe adapted from Pork Be Inspired.
You could easily make this recipe with the bone-in pork loin roast that is on sale at Publix this week. The sale price is $3.39 per pound and it’s only good through Wednesday. The Pork Be Inspired page offers plenty of pork roast recipe ideas! This would be perfect for your sweetie on Tuesday too. You do remember what Tuesday is, right? (That’s your hint, guys.)
I have partnered with The Motherhood to bring you recipes, information, and all things pork. As a part of this campaign, I am compensated for my time. All thoughts and opinions remain my own, as always.