Pork Loin Roast with Suan’s® Scotch Bonnet Pepper Jelly
Pre-heat oven to 450 degrees.
Sliver 3 to 4 cloves of garlic. Make slices into fatty part of roast and insert slivered garlic into pockets. Add salt and pepper to taste. Roast for 20 minutes, remove from oven, reduce heat to 250 degrees and let roast rest for 20 minutes. Return to cooled oven and continue to roast until internal temperature reached 170 degrees. Glaze with Suan’s® Scotch Bonnet Pepper Jelly glaze every 15 minutes for the final hour of roasting. Remove from oven, and let rest 20 minutes before slicing. Serve with additional Suan’s® Scotch Bonnet Pepper Jelly on the side.
Pork Loin Roast with Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
Preheat oven to 450 degrees
Using damp paper towels wipe down roast, sliver 2 to 4 garlic cloves, make slits in fatty parts of roast forming pockets evenly throughout meat, press garlic into pockets, salt and pepper. Place roast in preheated oven for 15 minutes, remove from oven and let rest for 20 minutes, reduce heat to 250 degrees, return to oven for 45 to 60 minutes. Remove from oven and slather on Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, return to oven, repeat every 15 minutes until roast has reached 170 degrees on meat thermometer, remove from oven and let rest in roasting pan 20 minutes, remove from roasting pan and slice to desired thickness.
Quickly heat drippings in roasting pans and serve on the side.
For added flavor and heat add Suan’s® Scotch Bonnet Flavor Sauce to Suan’s® Scotch Bonnet Pineapple Cinnamon Jam to taste.