Spicy Pork Loin
photo by WiGal
- Ready In:
- 2hrs 5mins
- Ingredients:
- 7
- Serves:
-
10-12
ingredients
- 1 (4 lb) boneless center cut pork loin roast
- 1 tablespoon minced garlic (dry granulated)
- 2 teaspoons paprika
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons fresh ground pepper
- 1 teaspoon oregano
- 3⁄4 teaspoon ground red pepper
directions
- In small bowl combine seasonings. Rub over pork. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 425 degrees. Unwrap pork; place on rack in a roasting pan and place in oven; immediately reduce oven to 325 degrees.
- Roast 2 hours and 15 minutes or until meat thermometer reaches 155 to 160 degees. Let stand 10 minutes (can be held at room temperature 1 hour).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very nice although I would leave out the ground red pepper next time. Super easy especially if you line your roasting pan with foil--so easy that it you could go do something else like take a walk or enjoy a glass of wine. Moist because of the technique. High heat to sear and the resting are important. I had a 2 pound boneless pork loin (and used half the seasoning amount). The TWO POUND piece of pork took 1 hour and 45 minutes. Covered the meat with foil during resting time. I put my veggies in a different dish with the pork-they were not done so increased the oven temperature to 400 while meat was resting and still were not quite done probably would put them in before pork going into oven next time. Thank you skooch for sharing. Made for Spring PAC 2010.
-
After a bit of confusion on my part as to whether to use minced garlic cloves or dry granulated garlic, I am happy to report the the minced cloves worked but were too messy. Best to use the granulated. Pork loin roast was almost $7.00 per pound but the boneless pork loin chops were only $3.99 a pound so that is what I bought. I baked them for about 1 hour and 10 minutes at 350ºF. The chops had excellent spicy flavor and were tender and moist. If you worry about *how* spicy, then I would suggest cutting the cayenne pepper to 1/4 teaspoon. I put the rub on the chops in the morning before leaving for work (about 5 minutes effort) and popped them in the oven when I got home. If you are cooking them in a casserole dish, you might want to lightly grease the dish to make it easier to wash. A real keeper that goes great with mashed potatoes. We will be having post chops more often in our house. Thanks, Skooch!
RECIPE SUBMITTED BY
Skooch
United States
<p><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><br /><br />I'm originally from Maine - moved to Connecticut with my family when I was in my early teens. My hubby and I transferred to Florida and, for the most part, it was a good move (except for the hurricanes)?<br /><br />I'm an avid reader - karoke hostess - part-time waitress and I love cats. I'm also addicted to Zaar!</p>