Achiote-rubbed Roast Pork Loin

Achiote-rubbed Roast Pork Loin
Photo by Jean Allsopp


  • 1 large sweet onion, cut into 1/2-inch-thick slices
  • ¼ cup Achiote Rub
  • ¾ cup Mamey Coulis
  • 2 large beets, quartered
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 2 teaspoons sea salt
  • + 3 more ingredients
    • 2 avocados, sliced
    • 1 tablespoon sherry vinegar
    • 1 (3 1/2- to 4-pound) boneless pork loin roast, trimmed

Rub pork loin with Achiote Rub. Cover and refrigerate 4 hours.Place pork in a large roasting pan; arrange beets and onion around pork. Drizzle beets and onion with olive oil; sprinkle with sea salt. Bake at 425° for 1 hour or until a meat thermometer inserted into thickest portion of pork registe...

View full recipe at My Recipes


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