Root Beer Jelly Pork Loin Roast

Tags: Chicken, Pork, Root Beer Jelly

This recipe was inspired by Sarah’s Uncle Perry, to use our Root Beer Jelly and peanut butter as the base of a marinade. We made this a couple of times, but this variation was our favourite.


2-4 lbs Pork Roast (we used a double loin center roast)


  • 1/2 cup Freshly Squeezed Orange Juice
  • 1/2 cup Big Cove Foods Root Beer Jelly
  • 1/2 cup All-Natural Smooth Peanut Butter
  • 1 tsp. Five Spice
  • 2 TBS Soy Sauce
  • 1 TBS Dry Sherry
  • 1 TBS Ginger, grated
  • 1 TBS Sriracha


  • Remaining Marinade
  • 2-3 cups Chicken Broth
  • 2 TBS Good Quality Rice Vinegar (to finish)

Combine all marinade ingredients in a non-reactive bowl. Whisk together until well mixed.

Put pork roast and marinade in a large Ziploc bag. Squeeze out all air. Let marinade for 2-4 hours (or overnight)

Preheat oven to 350 F.

Place pork roast on a roasting pan while reserving the marinade for a sauce.

Roast pork for 2 hours, until the internal temperature is at least 160 F.

Meanwhile, pour the remaining marinade in a 4 cup measuring cup. Take your chicken broth and fill measuring cup to the 4 cup mark. Pour into medium saucepan and bring to a boil. Reduce heat and keep liquid at a gentle simmer.

Reduce liquid to 2 cups. Add 2 TBS of good quality rice vinegar to finish the sauce.

After letting roast rest for 15-20 minutes, carve and pour sauce over it.

Goes good with rice or fried potatoes.

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