Spiced Roast Pork Recipe
Ingredients
| 1 (1 1/2-pound) boneless center-cut pork loin, trimmed | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons apple-cider vinegar | ||
| Garlic | 3 Clove (5gm), minced | |
| Paprika | 1 Tablespoon | |
| Lime zest | 2 Teaspoon, grated | |
| Cinnamon | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
Directions
1. Pat the pork dry with paper towels. Combine the parsley, vinegar, garlic, paprika, lime zest, cinnamon, cumin, salt, and pepper in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 8 hours or up to 24 hours.
2. Preheat the oven to 325°F. Place a rack in a roasting pan and spray the rack and the pan with canola nonstick spray.
3. Place the pork on the rack and roast until an instant-read thermometer inserted in the center of the pork registers 160°F for medium, about 1 hour 10 minutes. Transfer the pork to a cutting board and let stand about 5 minutes. Cut into 12 slices.
2. Preheat the oven to 325°F. Place a rack in a roasting pan and spray the rack and the pan with canola nonstick spray.
3. Place the pork on the rack and roast until an instant-read thermometer inserted in the center of the pork registers 160°F for medium, about 1 hour 10 minutes. Transfer the pork to a cutting board and let stand about 5 minutes. Cut into 12 slices.
Chef
