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Description
Russell Van Camp of Spokane, WA uses mole sauce for this Latin inspired roast that won first place at the Spokane Interstate Fair. Serve with Corn Pudding and a green salad.
Ingredients
US|METRIC
8 SERVINGS
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Directions
- Slice pork loin lengthwise about 1 inch from the outside edge, then cut again lengthwise every inch toward the center to flatten out the pork loin. (It will be uneven.)
- In medium bowl, stir together mole sauce and honey until smooth. Spread over the center section of the pork loin. Roll up pork (like a jelly roll); tie it with cotton string in three places to hold together.
- Rub taco seasoning liberally over pork; grill over medium-hot fire (about 350 degrees F.). Cover; cook for 50 to 60 minutes (about 20 minutes per pound) turning halfway through cooking time; or until internal temperature on a thermometer reads 145 degrees F. Remove roast from grill; let rest about 10 minutes. Cut into 1/2 - inch slices.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol110mg37% |
Sodium280mg12% |
Potassium620mg18% |
Protein36g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber<1g2% |
Sugars5g |
Vitamin A6% |
Vitamin C2% |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.