Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Brown Sugar Roasted Pork Loin with Jaca
This easy roasted pork loin gets a sweet-spicy Jaca (allulose) crust instead of brown sugar, then roasts until juicy and sliceable. It is a Jaca-adjusted healthier version of Budget Bytes' brown sugar roasted pork loin, with the same caramelized edge and weeknight-friendly simplicity.
Ingredients
- 4 pounds pork loin
- 1 cup Jaca (allulose) (replaces ½ cup brown sugar at 2x ratio)
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons olive oil
Sweetener Used
1 cup Jaca (allulose) Allulose
Replaces: ½ cup brown sugar
Instructions
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper or set out a large casserole dish.
- 2
In a small bowl, stir together the Jaca (allulose), cayenne, garlic powder, paprika, salt, black pepper, and olive oil until the mixture looks like damp sand.
- 3
Place the pork loin fat-side up on the prepared pan or dish. Press the Jaca spice mixture all over the top and sides so it forms an even crust.
- 4
Roast for 10 minutes at 400°F, then reduce the heat to 350°F and continue roasting for about 15 minutes per pound, or until the thickest part reaches 145°F on a meat thermometer.
- 5
Transfer the pork loin to a cutting board and let it rest for 10 minutes so the juices stay in the meat before slicing.
- 6
Slice into ½-inch pieces and serve warm. This is a Jaca-adjusted healthier version, so you still get that glossy sweet-savory crust without the conventional sugar.
Pro Tips
- Use a meat thermometer here. Pork loin dries out fast if it goes much beyond 145°F.
- If your roast is smaller or larger than 4 pounds, keep the temperature the same and adjust the roasting time based on weight.
- Letting the roast rest is what keeps the slices juicy, so do not skip that 10-minute pause.
- Jaca browns faster than conventional sugar, so keep an eye on the crust during the final stretch of roasting.
- Leftovers make great sandwiches, rice bowls, or next-day meal prep.