Pork Loin With Southwest Seasonings

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By Diana Rattray

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.