Molasses cider basted pork loin rib roast

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Our showstopper rib roast is the perfect holiday dinner main. It’s easy to make and makes a beautiful presentation.

Ingredients

1 (3-4 pound) pork loin rib roast

1 tablespoon canola oil

Sea salt and freshly ground pepper, to season

¼ cup fancy molasses

¼ cup apple cider vinegar

2 tablespoons honey

2 cloves garlic, minced

2 teaspoons minced fresh ginger

Zest of 1 lemon

Preparation

Preheat oven to 325°F. Rub pork roast with oil and season with salt and pepper. Place in roasting pan, uncovered, and roast 1 1⁄2 to 2 hours or until internal temperature reaches 155°F.

In small bowl, combine molasses, cider, honey, garlic, ginger and lemon zest. Baste meat with half molasses glaze during last 5 minutes of cooking. Let meat rest 5 minutes before slicing. Warm remaining glaze and spoon over meat. Serves 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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