What's For Dinner?

Probably one of my favorite recipes is my Roast Adobo Pork Loin:

Ready in 40 mins

I use and abuse my GOYA® seasoning, so this is a great recipe to splurge on it! The trick is the olive oil, I believe... I never knew how amazing potatoes could taste if they are rolled in it, and it really holds the seasoning to the pork loin!

Recipe makes 4 Servings (Ingredients):

• 2 tablespoons chili powder (or less if you don't like it very spicy)
• 1 tablespoon GOYA® Adobo All-Purpose Seasoning with Pepper (can never have too much!)
• 1 teaspoon ground cumin
• 1 teaspoon packed dark brown sugar
• 1/8 teaspoon ground cinnamon
• 2 tablespoons Extra Virgin Olive Oil
• 1 (2 pound) boneless pork loin roast

Directions:

1. 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.
2. 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.
3. Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.

Most of the time, I boil cut up red potatoes for 20 mins, and then I roll them in olive oil, garlic salt, Italian seasoning, and seasoning salt, before baking them with the pork loin until fully-cooked.