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 1/2 cup brown sugar at 2x ratio
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 3 tablespoons olive oil

Instructions:

- Preheat the oven to 400°F. Line a baking sheet with parchment paper or set out a large casserole dish.

- 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.

- 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.

- 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.

- Transfer the pork loin to a cutting board and let it rest for 10 minutes so the juices stay in the meat before slicing.

- Slice into 1/2-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.

Prep time: 10 minutes
Cook time: 70 minutes
Servings: 8