Get Off The Couch and Cook

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Chili-glazed Pork Loin with “baked” beans

chiliglazedporktitleI literally drooled a little just now when I added the picture to the top of this post.  This is the 2nd time I’ve made this and I can’t figure out why it took me so long because it is really, really good.  I had gotten a 10-pound pork loin from CostCo back when I made the pulled pork for Post-Thanksgiving and froze half of it for another meal later.  I wanted to do something other than pulled pork… again… and happened upon this recipe in my Make Again stash.

It’s adapted ever so slightly from this recipe with the main change being that it is doubled since I rely on leftovers for lunch.  If you make a single 2 – 2.5 lb roast, the cooking time is exactly the same.  That’s why I cut the larger loin in half: so both halves cooked faster.

chiliglazedpork1Look at that crust.  Look at it!  The brown sugar caramelizes as the fat renders over the roast, leaving you with a spicy sweet layer wrapped around juicy pork.

Once sliced, you get just enough of the crust with each bite.

chiliglazedpork3This picture just does not do the meat justice, though.  The slow roasting leaves it tender and juicy, firm yet it practically melts in your mouth when your chewing it.  And this pork made for AMAZING lunches later in the week.  My co-workers were jealous. 🙂

Oh!  And you see those beans?  Those are “baked” beans that aren’t really baked but just mixed and simmered on the stove while the roast was roasting.  They normally have a bit of bacon in them but I decided to fore go it this time since we were already having pork as our protein.

bakedbeansThese would seriously rival the ones my Gramma used to make when I was little but are so much easier to make.

My husband told me that he is getting tired of broccoli when I can’t think of another quick vegetable to make with our meals so I have to come up with another go-to vegetable for a while.  It’s tough, though, because we have 3 people in our house who have different likes and dislikes.

Chili-glazed Pork Loin
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Makes: 8 servings
  • 2 Tbsp brown sugar
  • 1 Tbsp dried thyme
  • 2 tsp chili powder
  • ½ tsp dried rosemary
  • ⅛ tsp cayenne pepper
  • 4-5 lb boneless pork loin roast, cut in half
  1. Preheat oven to 325-degrees.
  2. In a small bowl, combine brown sugar, herbs and spices. Rub the mixture evenly all over both halves of the roast with your fingers.
  3. Place roast halves on a rack in a shallow baking pan with as much space in between as you can. Roast 1.25 - 1.5 hours or until 155-degrees in the center. Cover with foil and let stand 15-20 minutes before slicing.
adapted very slightly from

"Baked" beans
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Makes: 6 serving
  • 3 slices bacon, cooked and crumbled
  • 2 15oz cans great northern or cannelloni beans, drained and rinsed well
  • Salt & pepper, to taste
  • 1 Tbsp garlic powder
  • 1 c ketchup
  • 1 c water
  • ¼ c molasses
  • 2 Tbsp honey
  • 2 Tbsp brown sugar
  • 2 tsp yellow mustard
  1. Mix all the ingredients in a medium sauce pan and simmer over med-high heat for 20-30 minutes or until thickened, stirring frequently.
Adapted from who adapted it from Martha Stewart who may have adapted from somewhere else. I have no idea. 🙂


What is your go-to side dish or vegetable?



Category: Pork, Side, Weekday, Weekend
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