This simple crust adds both sweet and spice to any roast, perfect for big family dinners or just adding a tad of pizazz to a weeknight meal.
Full time 2 1/2 hours
Serves 8 (can easily be divided in half)
5 lb. pork roast, trimmed but with a bit of fat on the top
3/4 cup light brown sugar
3/4 cup chopped pecan pieces
1/4 cup orange juice
1 tbsp olive oil
1 tbsp salt
1 tbsp ground white pepper (can use black, but only use 3/4 tbsp)
2 tsp onion powder
1 1/2 tsp garlic powder
1/2 tsp cayenne pepper
Preheat oven to 350'.
Place pork roast in a baking dish and use a paper towel to get off excess water.
Drizzle over olive oil and use your hand to lightly spread the olive oil across the surface,
In a mixing bowl combine brown sugar, salt, pepper, onion powder, garlic powder, and cayenne pepper.
Add in pecan pieces.
Pour mixture across the top of the oiled roast.
Use your hands to gently press mixture onto surface and sides. Some will fall off, this is okay.
Add orange juice into the bottom of dish. Gently shimmy the dish to mix the orange juice with any mixture that fell off when coating,
Let rest at room temperature for 30 minutes.
Roast in oven for 1 1/2 or until it reached 135'-140' on a meat thermometer.
Let rest 5 minutes before slicing. Cheers!