Do you ever wonder how to get that deep rich flavor into your roasted proteins? We have talked about bringing before – however, the 2nd layer of taste is a spice rub. I have been fascinated by 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 fantastic tacos (displayed).
Most importantly – this can be done inside, on your grill, or in a smoker. Try this same recipe on brined chicken. It’s perfect.
Ingredients:
- 1 2LB boneless pork loin roast
- 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
Directions:
- Preheat your oven to 450 degrees F and line a roasting pan with aluminum foil.
- Mix your chili powder, adobo seasoning, cumin, brown sugar, and cinnamon together in a small bowl until it is well combined. Add the olive oil and stir until completely saturated.
- With paper towels, pat your pork dry. Then rub the pork with the spice mixture and then place it in your foil-covered roasting pan.
- Cook the pork in the oven until the pork is dark, and golden brown. This will take about 35 minutes. Using an instant-read thermometer, inserted in the center. You should pull when it reaches 145 Degrees F.
- Transfer the pork to your platter/cutting board and tent with more foil, to keep warm for at least 10 to 15 minutes before you slice.
