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Southwestern Pork Roast

 Southwestern Pork Roast
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
12 ServingsPrep: 5 min. Bake: 1-1/4 hours + standing


  • 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.
Nutritional Facts: One serving (1 each) equals 174 calories, 7 g fat (2 g saturated fat), 62 mg cholesterol, 62 mg sodium, 1 g carbohydrate, 0.55 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.