|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Nutrition Facts
Nutrition facts per serving:
- Calories 172
- Protein(gm)25
- Carbohydrate(gm)2
- Fat, total(gm)6
- Cholesterol(mg)62
- Saturated fat(gm)2
- Monosaturated fat(gm)3
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)1
- Sugar, total(gm)1
- Vitamin A(IU)292
- Vitamin C(mg)1
- Thiamin(mg)1
- Riboflavin(mg)0
- Niacin(mg)6
- Pyridoxine (Vit. B6)(mg)1
- Folate(µg)8
- Cobalamin (Vit. B12)(µg)1
- Sodium(mg)60
- Potassium(mg)520
- Calcium(DV %)40
- Iron(DV %)1
Spice-Rubbed Pork Loin Roast
Roast: 1 hr to 1 hr 30 mins
Stand: 15 mins
Oven: 325°F
Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 1 2 pound boneless pork top loin roast (single loin)
Directions
In a small screw-top jar combine cumin, brown sugar, chili powder, coriander, cinnamon, red pepper flakes, and black pepper. Cover and shake well to combine. Remove 2 tablespoons for this recipe. Store remaining rub, covered, at room temperature for up to 1 month.
Preheat oven to 325 degrees F. Trim fat from pork roast. Rub 2 tablespoons seasonings blend over all surfaces of the pork roast. Place roast on a rack in a shallow pan and insert an oven-going thermometer. Roast for 1 to 1 1/2 hours or until thermometer registers 155 degrees F. Remove from oven. Cover meat with foil; let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.
|
||||
