It used to be the case that pork was always cooked until it was dry and chewy, for reasons of trichinosis.
Roast Adobo Pork Loin
Regulate the gas to keep the temperature at about 250 degrees f for slow barbecued flavour.
Recipe Summary Roast Adobo Pork Loin
Give your family's everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub. Just mix GOYA® Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!Ingredients | Smoked Pork Loin Temperature Chart
2 tablespoons chili powder
1 tablespoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 teaspoon ground cumin
1 teaspoon packed dark brown sugar
⅛ teaspoon ground cinnamon
2 tablespoons GOYA® Extra Virgin Olive Oil
1 (2 pound) boneless pork loin roast
Directions
Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.
Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes.
Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.
Info | Smoked Pork Loin Temperature Chart
prep:
5 mins
additional:
35 mins
total:
40 mins
Servings:
4
Yield:
4 servings
