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Pork Loin With Southwest Seasonings

By Diana Rattray, About.com

Pork Loin Roast With Southwest Seasonings
Pork Loin Roast With Southwest Seasonings
Diana Rattray
At a Glance
Course : Dinner, Entree, Main Course
Special : Easy
Type of Prep : Marinate, Roast
Cuisine : Southern, Tex-Mex, U.S. Regional
Occasion : Fall, Family Dinner, Spring, Winter
Spiciness Indicator : Medium
 
Serve this tasty pork loin roast with a fruity salsa, fresh tomatillo salsa, or pico de gallo.

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 about 160° F. on a meat 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.

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