You ever wonder how to get that deep rich flavor into your roasted proteins? We have talked about brining before – however, the 2nd layer of flavor is a spice rub. I have been fascinated by the latin american cuisine lately – and just can’t get enough of it.
I found an Adobo rub that will take your pork loin to a different level. It has a zest to it – and it can be pulled to make some of the most amazing taco’s (displayed).
Most importantly – this can be done inside, on your grill or in a smoker. Try this same recipe on brined chicken. It’s ridiculously good.
Roast Adobo Pork Loin
- 2 Tablespoons chili powder
- 1 tablespoon adobo all-purpose seasoning with pepper
- 1 teaspoon ground cumin
- 1 teaspoon packed dark brown sugar
- 1/8 teaspoon ground cinnamon
- 2 Tablespoons extra virgin olive oil
- 2lb boneless pork loin roast
|Heat your oven to 450 degrees F. |
|In a small mixing bowl combine the chili powder, adobo, cumin, dark brown sugar and cinnamon. Whisk until well combined. |
|Whisk in the olive oil into the adobo mixture, until it makes a paste. |
|Meanwhile, take paper towels and pat your pork loin dry. Rub the pork with the adobe mixture, until well coated. Transfer the rubbed pork loin to a foil-lined roasting pan. |
|Place in the oven and cook until it is dark and golden brown, and using an instant read thermometer registers 145 degrees F in the center of the loin. This should take about 35 minutes. |
|Transfer the pork loin to a platter. Tent with foil to keep warm. Let it rest for 10-15 minutes before you slice it. |