Steps to Make Dry Cured Pork Loin Medallions Recipe

Roast Adobo Pork Loin

Cured pork tenderloin recipe wrapped loosely in parchment paper, cured pork tenderloin will keep for a month in the refrigerator.

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 | Dry Cured Pork Loin Medallions Recipe

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 | Dry Cured Pork Loin Medallions Recipe

prep: 5 mins additional: 35 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Roast Adobo Pork Loin

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