2-3 pound pork loin roast, boneless
1 tablespoon ground cumin
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 teaspoon ground red pepper
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground cinnamon
3/4 teaspoon brown sugar
1/2 teaspoon salt
Pat surfaces of pork roast with paper toweling. Blend well all seasonings and rub evenly over sufaces of pork roast. Place roast in shallow pan and roast at 350 degrees F. for 45-60 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest for 10 minutes. Slice to serve immediately or cool slightly, slice and wrap well to refrigerate.
PORK HEROES: Thinly slice cold pork roast and portion about 2 ounces of meat per sandwich. Choose your favorite sandwich wrapper: Kaiser rolls, onion buns, rye bread, challah. Decide on toppers: sliced tomato, red onion, thinly sliced cucumber, spicy sprouts, lettuce leaves, green pepper rings, shredded carrot. Offer spicy no-fat spreads: fruit chutney, spicy mustard, nonfat yogurt mixed with grated horseradish, bottled hot sauces, salsa.
HOT HOT BBQ SANDWICHES: Thinly slice pork roast and heat in a shallow saucepan with your favorite barbecue sauce--doctor the sauce with a splash or two of hot pepper sauce. Serve on sandwich buns.
SPICY LATIN ROLLUPS: Thinly slice cold pork roast. Mix together 1 8-ounce container fat-free cream cheese with two chopped green onions and 2 teaspoons chili powder. Spread 1 tablespoon cream cheese mixture on an 8-inch flour tortilla, top with spicy sprouts and sliced pork. Roll up tightly and eat out of hand, dipping in your favorite salsa.
We've included three "planover" sandwich ideas with this roast. Serve the roast for supper with baked sweet potatoes and buttered corn. Have the kids help make the rollups for their lunches, make the BBQ sandwiches for a spur-of-the-moment picnic, or create hero sandwiches for game day.