I saw this recipe in our local newspaper and thought it sounded delicious. I tried it, and it's now a favorite. It has just the right amount of zip.—Jennell Sommers, Alexandria, Minnesota
- 5 teaspoons chili powder
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried rosemary, crushed
- 1 boneless pork loin roast (3 pounds)
- Combine the first six ingredients; rub over the roast. Cover and refrigerate overnight. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Southwestern Pork Roast in Country Woman November/December 2001, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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