Spicy Latin Pork Roast
A tasty recipe that includes three 'planover' sandwich ideas to use with this roast. Serve the roast for supper with baked sweet potatoes and buttered corn. Have the kids help make the rollups for their lunches, make the BBQ sandwiches for a spur-of-the-moment picnic, or create hero sandwiches for game day.
Recipe Ingredients:
1 (2 to 3-pound) boneless pork loin roast
1 tablespoon ground cumin
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 teaspoon ground red pepper, or to taste
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground cinnamon
3/4 teaspoon brown sugar
1/2 teaspoon salt
Cooking Directions:
- Pat surfaces of pork roast with paper toweling. Blend well all seasonings and rub evenly over sufaces of pork roast.
- Place roast in shallow pan and roast at 350°F (175°C) for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) registers 155°F (approximately 65°C).
- Remove roast from oven, let rest 10 minutes before slicing (temperature will rise about 5 degrees Fahrenheit upon resting). Slice to serve immediately or cool slightly, slice and wrap well to refrigerate.
Makes 6 to 8 servings.
Sandwich Ideas:
Pork Heros: Thinly slice cold pork roast and portion about 2 ounces of meat per sandwich. Choose your favorite sandwich wrapper: Kaiser rolls, onion buns, rye bread, challah. Decide on toppers: sliced tomato, red onion, thinly sliced cucumber, spicy sprouts, lettuce leaves, green pepper rings, shredded carrot. Offer spicy no-fat spreads: fruit chutney, spicy mustard, nonfat yogurt mixed with grated horseradish, bottled hot sauces, salsa.
Hot Hot BBQ Sandwiches: Thinly slice pork roast and heat in a shallow saucepan with your favorite barbecue sauce--doctor the sauce with a splash or two of hot pepper sauce. Serve on sandwich buns.
Spicy Latin Roll-Ups: Thinly slice cold pork roast. Mix together 1 (8-ounce) container fat-free cream cheese with two chopped green onions and 2 teaspoons chili powder. Spread 1 tablespoon cream cheese mixture on an 8-inch flour tortilla, top with spicy sprouts and sliced pork. Roll up tightly and eat out of hand, dipping in your favorite salsa.
Recipe and photograph provided courtesy of National Pork Board.