Pork Roast with Cayenne Apple Glaze
This pork roast gets a sweet, sharp and hot glaze from apple cider, cider vinegar and a full tablespoon of cayenne. Two loins are glued end to end with Dijon mustard, which makes one long roast that cooks evenly and holds its shape. The mustard also helps the smoked paprika rub cling to the meat. Glazing only after the pork reaches 135°F keeps the brown sugar from scorching in the oven.
Instructions
Stir together the cayenne, salt, black pepper and smoked paprika in a small bowl and set it aside.
Smear a little of the mustard on one end of each pork loin. Press the two mustard-coated ends together so the roasts join into one longer roast.
Spread the rest of the mustard over the outside of the joined roasts, then coat them evenly with the spice mixture.
Bake at 375°F until a thermometer in the thickest part reads 135°F.
While the pork bakes, whisk the apple cider, cider vinegar, brown sugar and Worcestershire sauce together. Brush this glaze generously over the roast once it reaches 135°F.
Return the roast to the 375°F oven until the internal temperature reaches 145°F, which is a safe temperature for pork.
Rest the roast for 10 minutes before slicing and serving.
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