Roast Pork Loin Southwest Style

Pork
Roast Pork Loin Southwest Style
0
13
210
105

Description

Your family will say "ole" when they try this southwest roast. Enjoy with Chile Corn Pudding and baked sweet potatoes.

Ingredients

  • 4 pounds pork loin roast (boneless)
  • 1 tablespoon olive oil
  • 2 medium tomatoes (chopped and seeded)
  • 1 onions (medium, chopped)
  • 1/2 cup fresh cilantro (chopped)
  • 1 tomatillos (peeled, chopped, optional)
  • 4 cloves garlic (minced)
  • 1 jalapeno chilies (chopped, seeded, optional)
  • 4 ounces green chile (chopped and drained)
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon coriander

Directions

  1. 1Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillos, garlic, jalapeno pepper and chilies; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled.
  2. 2Heat oven to 325 degrees F. Spray shallow baking pan with nonstick cooking spray. Using sharp knife, cut 8-10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan. Roast for about 1 1/4 hours (about 20 minutes per pound), or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing.
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NutritionView more

210Calories
Sodium2%DV55mg
Fat15%DV10g
Protein47%DV24g
Carbs1%DV2g
Fiber2%DV<1g

PER SERVING *

Calories210Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat2.5g13%
Trans Fat
Cholesterol75mg25%
Sodium55mg2%
Potassium490mg14%
Protein24g47%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g2%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.