Recipe Details

Spicy Latin Pork Roast

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6


Cook to 145 F with 3 minute rest


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

Cooking Directions

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.

Serves 6


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.

Serving Suggestions

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.

Nutrition Information

Calories: 250 calories
Protein: 37 grams
Fat: 9 grams
Sodium: 264 milligrams
Cholesterol: 94 milligrams
Saturated Fat: 3 grams
Carbohydrates: 3 grams
Fiber: 1 grams

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About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

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Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

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