Spicy Pork Loin
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Yield: 8-10 servings
Cook Time: About 1 1/2 hours, or until internal temperature reaches 160° (see recipe description below).
Tips: See recipe description for determining best roasting time.
Suggestion: Delicious served with Black Bean and Corn Salsa and a vegetable side and/or a side of bread.
Spicy Pork Loin is a very easy pork recipe and roasts fairly quickly compared to other larger cuts of meat. Preparing this pork loin recipe is simply a matter of rubbing a dry rub mixture all over the roast, then placing it in the oven for about 1 1/2 hours or until its internal temperature reaches 160° F. (Important note: For optimum results, the roast should be removed from the oven as soon as its internal temperature reaches 155° F (you will need a meat thermometer for this).
After it is removed from the oven, the roast will continue to cook and the internal temperature will continue to rise. Once the internal temperature reaches 160° F, it is ready to slice and serve.)
After cooked, you will have a juicy roast with a crispy outer crust that's packed with lively flavor. This recipe does run a bit on the spicy side, so if you prefer to tone it down a bit, you can simply cut back on the cayenne and black peppers. Keep in mind, though, that the spiciness will be contained to the outer crusty surface of the meat (the meat itself is not spicy). You can use pork loin or pork tenderloin for this recipe (photo above shows this recipe made with pork tenderloin). Pork loin is a larger cut of pork than pork tenderloin, while tenderloin tends to be leaner than pork loin. Whichever cut you choose, both will produce fabulous results. Black Bean & Corn Salsa goes perfectly with this pork dish, and can be served as either vegetable side dish or as a salsa with tortilla chips. If you opt to serve the salsa as a side dish, a side of potatoes or a side of bread will also accompany this roast dish nicely.
After cooked, you will have a juicy roast with a crispy outer crust that's packed with lively flavor. This recipe does run a bit on the spicy side, so if you prefer to tone it down a bit, you can simply cut back on the cayenne and black peppers. Keep in mind, though, that the spiciness will be contained to the outer crusty surface of the meat (the meat itself is not spicy). You can use pork loin or pork tenderloin for this recipe (photo above shows this recipe made with pork tenderloin). Pork loin is a larger cut of pork than pork tenderloin, while tenderloin tends to be leaner than pork loin. Whichever cut you choose, both will produce fabulous results. Black Bean & Corn Salsa goes perfectly with this pork dish, and can be served as either vegetable side dish or as a salsa with tortilla chips. If you opt to serve the salsa as a side dish, a side of potatoes or a side of bread will also accompany this roast dish nicely.
Recipe▼
Ingredients
- 3-4 lb. boneless pork loin
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon dried oregano
- 1 tablespoon ground black pepper
Directions
In a small mixing bowl, combine cayenne pepper, salt, oregano and black pepper. Rub mixture over entire surface of pork loin.
Place roast in a shallow pan (uncovered) and roast for about 1 1/2 hours, or until internal temperature reaches 155° F. Remove roast from oven and allow to sit for about 5 minutes until internal temperature rises to 160° F. Slice and serve.
Place roast in a shallow pan (uncovered) and roast for about 1 1/2 hours, or until internal temperature reaches 155° F. Remove roast from oven and allow to sit for about 5 minutes until internal temperature rises to 160° F. Slice and serve.
