Southwest Style Roast Pork Loin

Southwest style Roast Pork Loin

Southwest Style Roast Pork Loin

As a big fan of southwestern style food, Joe just had to try this recipe. It's a delicious way tp prepare a pork loin roast.
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Course: Dinner
Cuisine: Southwest


  • 1 4 pound boneless pork loin roast
  • 1 tbsp olive oil
  • 2 medium tomatoes, seeded and chopped (about 2 cups)
  • 1 medium onion, chopped (about 1 cup)
  • ½ cup chopped fresh cilantro
  • 1 tomatillo, peeled, chopped (about 1/3 cup)
  • 4 cloves minced garlic
  • 1 jalapeño pepper, chopped, seeded
  • 4 oz diced green chiles, drained
  • ½ tsp dried oregano leaves
  • ½ tsp ground cumin
  • ½ tsp ground red pepper
  • ½ tsp ground corriander


  • Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillos, garlic, jalapeño pepper and chiles; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled.
    Sautéed Peppers, Onions, and Tomatillos
  • Preheat oven to 325°F (160°C). Line a shallow baking pan with parchment paper.
  • Using sharp knife, score the roast diagonally and place on the parchment lined baking sheet.
    Scored Pork Loin
  • Cover the roast with the cold vegetable mixture making sure to get it inside each slit; spread remaining mixture over top and sides of roast.
    Roast Pork Loin smothered in Southwest Vegetables
  • Roast for about 1 1/2 hours, or until meat thermometer registers 155°F. Let stand 10 minutes before serving.
    Southwest style Roast Pork Loin

This is just a great recipe from Cooks Recipes that really takes advantage of some fantastic southwestern flavors. Layering all that southwestern veggie goodness on the roast really keeps the roast juicy and delicious.

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