Sunday, April 13, 2014

Roast Adobo Pork Loin

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.


  • 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


Step 1
Heat your oven to 450 degrees F.
Step 2
In a small mixing bowl combine the chili powder, adobo, cumin, dark brown sugar and cinnamon. Whisk until well combined.
Step 3
Whisk in the olive oil into the adobo mixture, until it makes a paste.
Step 4
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.
Step 5
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.
Step 6
Transfer the pork loin to a platter. Tent with foil to keep warm. Let it rest for 10-15 minutes before you slice it.

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