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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