Southwestern Pork Roast Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep: 5 min. Bake: 1-1/4 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 5 min. Bake: 1-1/4 hours + standing
MAKES: 12 servings


  • 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)

Nutritional Facts

4 ounce-weight: 174 calories, 7g fat (2g saturated fat), 62mg cholesterol, 62mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat.


  1. 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Southwestern Pork Roast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image