Mexican-Spiced Pork Loin Roast

Before I begin with the recipe, I have a couple of things to say.

  1. I know it’s hot in many parts of the country – far too hot to turn on the oven and roast anything.  Print this recipe, or bookmark it, or copy it and tuck it away and don’t forget about it.  It’s simple and very, very good.
  2. For my readers who do not eat pork, this would work just as well with a whole chicken.  I suggest rubbing the spice mixture beneath the skin with some butter or rendered chicken fat before roasting.  It will be lovely.

Moving forward.

One of the actually good things the USDA has done recently is lower the recommended internal temperature for cooked pork from a dry and tasteless 165 F to a moist and delicious 145 – 150 F, which is what this recipe recommends.  And moist and delicious it was – five of us nearly decimated a 3 pound roast.  Served with Tomato Okra Soup, this was a hearty meal I think anyone would enjoy.  Once cooler weather settles in, that is.

And don’t worry – all of you that are stifling in the heat right now can point your fingers at me and laugh in February when it’s in the 60s where you are and -5 here.  (That’s in Fahrenheit for my non-US readers.)

Note:  While the recipe calls for a pork loin roast, and that will work just fine, I pulled something out of the freezer from our latest pastured hog that was labeled “pork loin butt roast.”  It had a bone, and took a little over an hour and a half to cook – if you’re cooking a boneless loin or roast, begin checking it after an hour.   I really do recommend the use of an instant-read thermometer because a dry, overcooked pork loin/roast is a pitiful thing.  And a waste of a delicious cut of meat.

Also, if you can not find coconut sugar, sucanat (evaporated cane juice) will work, or just plain brown sugar.

Mexican-Spiced Pork Loin Roast

Mexican-Spiced Pork Loin Roast

serves 6 – 8

3 pounds pork loin roast
2 tablespoons coconut sugar
1 tablespoon ancho chili powder
2 teaspoons cumin
1 teaspoon oregano, preferably Mexican oregano
1 teaspoon paprika
1 1/2 teaspoons kosher or sea salt
3/4 teaspoon freshly-ground black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Preheat the oven to 350 F.

Combine all ingredients except for the pork roast in a small bowl and stir to blend. Rub the spice mix evenly over the surface of the pork loin roast.

Place the roast on a v-rack in a large roasting pan, fat side up. Roast for 1 ¼ to 1 ½ hours, or until the internal temperature of the roast is 150 F.

Remove the roast to a cutting board and cover loosely with aluminum foil. Allow to rest for 10 to 15 minutes before slicing and serving.

Printable version (requires Adobe Reader)

Posted in participation of Kelly The Kitchen Kop’s Real Food Wednesday

11 thoughts on “Mexican-Spiced Pork Loin Roast”

  1. This sounds yummy. I’ve been meaning to tell you, I’ve been getting an error msg every time I come to your site. Is it just me? I’m not having a problem at any other site so I’m thinking maybe it’s NOT just me …?

  2. I know this is “off topic” for today but I finally got around to making the bacon-wrapped chicken livers with BBQ sauce (I used the “Memphis Sauce” my husband makes) and they were WONDERFUL!!! If you have any more good chicken liver recipes, please post them!

  3. YUM!!! This is one that will be tucked away until it’s cool enough to warm up the kitchen with the oven – I know hubby will like it, he likes all things spicy! 😉

    Twenty Four At Heart isn’t the only one – there’s something wonky going on with your Comment Luv thingy – it wants to have us put in a username and password for your site. Hitting ‘cancel’ comes up with an unknown error under DOCTYPE HTML PUBLIC – and Authorization Required. 🙂 I wonder if I leave the box checked if it gives you the whole code to investigate…I’m gonna try it! (so pardon the gibberish if it does post the error stuff). 🙂

  4. My mouth is watering. I become more and more a pork fan as I get older. And is it really dorky to say I’m excited for your September header?:)

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