This simple pork loin roast recipe makes an excellent main course for a weekday meal and can also be great for a special occasion.
Spicy Southwest Pork Loin Roast
This roast is perfect as a main dish and goes nicely with garlic mashed potatoes and asparagus.
Makes 6 to 8 servings
Ingredients:
- 2 packages Southwest spice marinade (see sources below)
- 1/2 cup vegetable oil
- 4 tablespoons distilled white vinegar
- 1 cup plus 4 tablespoons water
- 3 1/2-pound center cut pork loin roast, trimmed of fat
- 2 cans (about 10 1/2 ounces) low-sodium mushroom or brown gravy
Directions:
- Combine Southwest spice marinade, vegetable oil, vinegar and 4 tablespoons water in a small mixing bowl. Pour half of the marinade mixture into a gallon-sized resealable plastic bag; reserve remaining marinade. Add the pork loin roast to the plastic bag. Seal bag and turn bag to coat all sides of the pork loin with the marinade seasoning. Place pork loin in refrigerator for 15 minutes or longer for extra flavor.
- Preheat oven to 325 degrees F.
- Place marinated pork loin in a glass 9-by-13-inch baking dish. Pour reserved marinade over pork loin in baking dish. Add 1/2 to 1 cup of water to plastic bag. Seal bag and shake contents several times to blend water with any remaining particles of marinade seasoning clinging to inside of bag. Pour contents from the bag into the bottom of the baking dish.
- Bake, uncovered, for 35 to 40 minutes per pound, or until the internal temperature, when measured with an instant-read thermometer, registers at least 150 degrees F.
- Remove baking dish from oven and cover dish with a piece of aluminum foil. Let rest for at least 10 minutes before carving. The internal temperature of the meat should increase by 10 degrees.
- Pour marinade from roasting pan into a medium saucepan. Add 2 cans of mushroom or brown gravy to saucepan. Cook, stirring occasionally, over medium heat until well blended and hot. Add 2 to 3 tablespoons of water, if necessary, to the gravy mixture to attain the desired thickness.
- Carve roast into 1/2-inch-thick slices and stagger slices on plate. Spoon desired amount of gravy over slices and serve.
Southwest Pork Loin Sandwich
If you have any leftover pork loin, this roast can be used to make excellent sandwiches. Using a sharp, serrated knife, cut very thin slices of pork and trim any exterior fat from edges. Place meat in a small saucepan or microwaveable dish. Add a small amount of gravy and heat to desired temperature. Serve on warm hamburger bun with your favorite condiments (mayonnaise, mustard, ketchup, dill pickle chips, raw onion slices or caramelized onions).
Caramelized onions are an excellent topping for this sandwich. Slice 1 large onion into 1/8- to 1/4- inch rings. Melt 2 tablespoons unsalted butter in a medium to large skillet over medium heat and add onions. Cook, stirring occasionally, until onions are softened and have turned a deep, rich brown color.
More Recipe Ideas
If you like spicy foods, try my beef enchiladas and Mexican appetizers.
SOURCES
McCormick Grill Mates® Southwest Marinade
Available at your local supermarket
Lisa Claycomb - Lisa Claycomb has had a love of literature and writing most of her life. She has written extensively on legal topics and is broadening her ...
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