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Southwestern Spice-Rubbed Pork Loin

  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 30 minutes
  • Servings: 8
  • Course: Main Dish

This easy pork roast gets a Southwestern spin. Its combination of spices and easy prep make it great for holidays and leisurely weeknights alike.

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Reynolds Kitchens Tip

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  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground black pepper
  • 1 2-pound boneless pork top loin roast (single loin), trimmed
  • Reynolds Wrap® Aluminum Foil


Step 1

Combine cumin, brown sugar, chili powder, coriander, cinnamon, red pepper and black pepper in a small screw-top jar. Cover and shake well to combine.

Step 2

Preheat oven to 325°F. Rub 2 tablespoons of the seasoning blend over all surfaces of the pork roast (reserve the remaining rub for another use). Place roast on a rack in a shallow pan and insert a thermometer. Roast for 1 to 1 1/2 hours or until thermometer registers 155°F. Remove from oven. Cover roast with Reynolds Wrap® Aluminum Foil; let stand 15 minutes. The temperature of the meat after standing should be 160°F.

Make Ahead Tips

Store the remaining rub, covered, at room temperature for up to 1 month.

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