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Pork Loin With Southwest Seasonings

User Rating 5 Star Rating (1 Review)

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Pork Loin Roast With Southwest Seasonings

Pork Loin Roast With Southwest Seasonings

Diana Rattray
Serve this tasty pork loin roast with a fruity salsa, fresh tomatillo salsa, or pico de gallo, along with a rice dish and beans. This makes a tasty and easy weekend meal.

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 pork loin roast, boneless, about 3 to 4 pounds
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground chipotle chile powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried leaf oregano
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Preparation:

Combine olive oil and lime juice. Rinse roast and pat dry. Put in a shallow bowl with the olive oil and lime juice mixture; turn to coat the roast on all sides. Combine the remaining seasonings and rub the roast all over. Cover and refrigerate for 2 to 4 hours, if desired.

Place in a lightly oiled roasting pan and roast at 325° for about 1 hour and 15 minutes to 1 1/2 hours, or to at least 145° F. on a food thermometer*. Let the roast rest for 10 minutes before slicing. Serve with tomatillo salsa or a fresh tomato or fruit salsa, if desired.
Serves 6 to 8.

*According to foodsafety.org, pork must be cooked to at least 145°. Use a reliable instant read thermometer or built in oven probe to determine the correct temperature and avoid overcooking.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Southwestern Pork Loin Roast, Member ninjaspoon

My first time cooking a loin roast. I didnt have chipotle chili powder, and i used lemon sauce instead of lime. I upped the total seasoning amount by 25%, surrounded the roast with steak cut fries, and topped it with a 1/4"" slice of red onion rings, a 1/2 carrot sliced, and a 1/2 stalk of celery sliced, placed on top of the roast and cooked fat side up the whole way through. the vegetables came out crispy to say the least, but the tenderloin and french fries were delicious. i suppose the veggies did add flavor to the roast, and had i placed them on 1/2 way though, when i should have turned the roast, they would have been perfectly cooked. anyways, great recipe.

9 out of 9 people found this helpful.

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