Peanut Butter and Jelly Pork Roast

by Sabrina Snyder

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2 Comments

5 from 1 vote
8 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Peanut Butter and Jelly Pork Roast is a delicious weeknight meal with juicy pork baked in peanut butter and pineapple passionfruit preserve sauce.

This delicious pork roast is the ultimate Dinner Recipe that you can serve for anything from a weeknight meal to a special occasion. The flavors of fruit and peanut butter are completely unexpected, but pair wonderfully with the juicy and sweet pork. For more pork loin recipes try Boneless Pork Loin Roast or Garlic Pork Loin.

Sabrina’s Peanut Butter and Jelly Pork Roast

This amazingly flavored Pork Roast is inspired by the classic peanut butter and jelly sandwich, but with pineapple preserves for the jelly. The pork is given a sweet and savory glaze made with creamy peanut butter, soy sauce, and fruit preserves. The tangy, salty, and sweet sauce gives the meat an unexpected but absolutely wonderful flavor. 

Recipe Card

Dinner, then Dessert

Peanut Butter and Jelly Pork Roast

Peanut Butter and Jelly Pork Roast is a delicious weeknight meal with juicy pork baked in peanut butter and pineapple passionfruit preserve sauce.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Peanut Butter and Jelly Pork Roast sliced on serving plate 1x1
PrintRate

Ingredients
 

  • 3 pounds pork loin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup pineapple passionfruit preserves
  • 1/4 cup peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic , minced
  • 1/2 teaspoon crushed red pepper flakes
  • sesame seeds for garnish , optional

Instructions

  • Preheat oven to 375 degrees and spray a baking dish with vegetable oil spray.
  • Score the top of the pork loin in x's.
  • Place pork in a baking dish.
  • In a small bowl whisk together pineapple-passionfruit preserves, peanut butter, soy sauce, garlic, and red pepper flakes.
  • Evenly spread sauce over pork loin.
  • Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.
  • Remove from the oven and let rest for five minutes before serving.
  • Top with sesame seeds for garnish, if desired.

Nutrition

Calories: 356kcal | Carbohydrates: 32g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 575mg | Potassium: 778mg | Fiber: 1g | Sugar: 21g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg

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About This Recipe

This new twist on a classic pork roast is also so easy to make. The peanut butter and jelly sauce add tons of flavor and moisture to the meat so you don’t have to do a lot of work. Just whisk together the sauce, pour it over the meat, and bake. You’ll have a perfectly sweet and juicy pork dinner ready in just over an hour with hardly any hands-on work. 

Ingredients

  • Pork Loin Roast: Be sure you get the right cut of Pork Roast at the store. Pork shoulder, and pork tenderloin are also popular cuts of meat, but will provide a different outcome and should be handled differently than Pork Loin Roast.
  • Peanut Butter and Jelly: This is a classic, famous combo for a sandwich that you might already be familiar with. However it pairs so nicely as a sauce! You might also be familiar with the deliciousness of peanut sauce. That touch of jelly just adds to the wonderful flavors. Try other jellies if you like, or even other variations that are mentioned below in this post.
  • Garlic: You will enjoy some savory flavor with the sweet and salty flavors of the Peanut Butter and Jelly. Garlic is an excellent choice for this. Mince your garlic up nicely so that it spreads throughout the sauce, and into each bite of your Roast.
  • Crushed Red Pepper Flakes: Go ahead and add an element of spice, and complexity of flavor to this sauce. Crushed red pepper is just the right ingredient for the job and the recipe only calls for a little bit so it won’t be too spicy for those who don’t do well with spice.

How to Store

  • Serve: After baking, you don’t want to leave pork at room temperature for more than 2 hours.
  • Store: Let the meat cool down before you put it in an airtight container to store in the fridge. The Pork Roast will stay good for 3-4 days. 
  • Freeze: You can also freeze them for up to 6 months. Make sure it’s tightly sealed, and thaw it out in the fridge before reheating. 

Ideas to Serve

To round out the dinner table, you can serve up the pork recipe with easy and filling side dishes. The meat and sauce would taste great over something basic like Brown Rice, white rice, or even cauliflower rice. You could also put the dish out with Mashed Potatoes, Scalloped Corn, or Sweet Potatoes. Any of your favorite simple recipes for classic sides would make a great addition to this dinner. 

FAQ’s

Why does the Pork Roast get scored in an x shape?

Cutting x-shapes, or scoring, your pork loin will help the roast become nice and tender as it cooks. The fat will render down evenly on the top of the pork loin and will create a tender, juicy finished roast.

Should I cover the roast when I cook it?

You should leave your roast uncovered while cooking it, with the fat side up. This will help the fat render down, and become a crunchy crust on the top of the roast for added flavor and texture.

How can I keep loin from drying out while it cooks?

Follow the recipe carefully, as there are several key steps here that will prevent your Pork Roast from drying out. First, scoring the fat on top will help that turn into moisture for your roast. Second, cooking the Pork with the fat on top allows that moisture to baste the Roast the entire time in the oven. Finally, watching the temperature and taking it out no higher than 160 degrees will make sure it doesn’t get overcooked and dry.

Variations

  • Peanut-Lime Sauce: For a tangy and slightly sour sauce, you can take the jelly out of the mixture and add in 2 tablespoons of fresh lime juice. 
  • Orange Sauce: Another delicious sauce that you can try is using orange juice to replace the jelly. Considering the orange juice is liquid, you’ll have a thinner sauce than the original jelly sauce recipe would make. However, it should still bake nicely into the pork roast. 
  • Jelly: You can try so many different flavors of jelly, depending on your taste. Try out strawberry, raspberry, grape, or cherry preserves instead of pineapple preserves.  
  • Seasonings: To experiment with the flavor, try adding seasonings like onion powder, garlic powder, paprika, rosemary, red pepper flakes, or cilantro for garnish. 
  • Chicken: You can try the peanut butter and jelly sauce from this recipe over different kinds of meat like turkey or chicken skewers. 

More Pork Recipes

Peanut Butter and Jelly Pork Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I had some doubts, but this recipe intrigued me so I had to try it last night for dinner. It was really good. Thanks for another different and interesting recipe to try!

    Reply