Chili Rubbed Pork Loin With Madeira Mushroom Sauce

By Diana Rattray

Chili Rubbed Pork Roast With Mushroom Madeira Sauce

Photo of Chili Rubbed Pork Roast With Mushroom Madeira Sauce © Diana Rattray

This savory pork loin roast is rubbed with a mixture of chili powder and brown sugar, then it's roasted to perfection. Serve with flavorful Mushroom Madeira Sauce made with the pan drippings or simply serve with a purchased gravy or pan drippings.

Serve this flavorful pork roast with baked or mashed potatoes, green beans or peas, and a tossed salad for a fabulous family meal.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: Serves 4 to 6 With Leftovers

Ingredients:

• 2 tablespoons packed brown sugar
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon dried leaf oregano
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1 pork loin roast, boneless, about 4 pounds
• ***Mushroom Madeira Sauce***
• 3 tablespoons butter
• 8 ounces mushrooms, button or baby portobello, thinly sliced
• 4 to 6 green onions, thinly sliced
• pan drippings from the roasted pork, about 1/4 cup
• 1/2 cup water
• 1/2 cup Madeira wine
• 2 tablespoons red wine vinegar
• salt and freshly ground black, to taste

Preparation:

Roasting Instructions
Heat oven to 375°.

Combine the brown sugar, chili powder, onion powder, cumin, oregano, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and flour; blend well. Rub the pork loin all over with the spice mixture. Place the pork, fat side up, in a baking pan.

Bake for about 1 hour to 1 hour and 15 minutes, or until the roast registers at least 145° on an instant read thermometer or oven probe inserted in the thickest part of the roast.

Remove from oven, cover loosely with foil, and let rest for 10 minutes before slicing.

Serve drizzled with pan juices or serve with Mushroom Madeira Sauce (directions below), if desired.

Serves 4 to 6, with leftovers.

Mushroom Madeira Sauce Instructions
While the roast is cooking, saute the mushrooms in the butter until tender; add the green onions and saute for 1 minute longer. Remove from heat and set aside until the roast is done.

When the roast is done and resting, add the pan juices to the mushrooms and green onions, along with the water, Madeira, and red wine vinegar. Bring to a simmer and cook, stirring, for 2 minutes. Taste and add salt and freshly ground black pepper, as needed.

Makes about 2 cups of sauce.