I stumbled upon a pork recipe while looking for a good recipe to serve my family for Taco Tuesday. Check out this Latin American inspired Taco Pork Loin recipe.
It seems that most of my pork loins go into the slow cooker. This method is perfect for making taco fillings and pulled-style pork because of the low and slow cooking. Meat generally falls apart easily after being cooked in a slow cooker. I oven roasted this pork loin.
Although I don’t eat pork my family seems to enjoy having it about once a week. Generally I make a pork loin or roast in the slow cooker or boneless pork chops. As I had an unseasoned pork loin in the freezer that was my starting point.
Knowing that my family likes pork and likes flavor they are not fond of overly spicy foods. Latin American seasonings do not have to be spicy to add great flavor. This Taco Pork Loin recipe is a perfect example of that. It uses the same seasonings that my homemade taco seasoning mix does, with a little added sweetness.
Even though my initial thought was to shred this pork loin when it was cooled slightly to put into tacos, it looked so beautiful that I simply sliced and served it.
The family was not disappointed that Taco Tuesday turned into Taco Pork Loin Tuesday. They all enjoyed the flavor immensely. I thought that Daughter Number Three would surely complain about the heat or scrape the seasonings off, but she did neither. They all mentioned repeatedly that it was very moist.
This was served with my standard taco side dishes; corn, rice, and a salad made from my taco garnishes.
I guarantee that this recipe will make it into a regular rotation at my house. The overwhelming response to the Taco Pork Loin recipe is a huge victory. I will definitely shred it and add it to the taco line filling line up in the future.
Do you have a favorite Taco Tuesday dish or filling? My goal is to have roughly one unique Taco Tuesday recipe for each week. Can you help me accomplish this?
Taco Pork Loin Recipe
- 2 pound pork loin (trimmed of fat)
- 2 tablespoons light brown sugar
- 2 teaspoons sea salt
- 2 teaspoons chili powder
- 1 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 clove garlic (minced)
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper
- 2 – 3 tablespoons olive oil
- Preheat the oven to 350 degrees. Remove the pork loin from the refrigerator.
- Combine all the sugar and spices in a small bowl.
- Line a roasting pan with foil and place the wire rack over it. A baking sheet with a rack will work.
- Place the pork loin on the rack. Rub the olive oil on the part of the pork loin not on the rack. Press the spice mixture onto the pork loin. The pork loin above the rack should be covered completely.
- Roast 1 and ½ hours in preheated oven. Check internal temperature. (A 2 pound boneless pork loin will take approximately 25 minutes per pound) Roast to an internal temperature of 145-150 degrees. (FDA guidelines state that pork is done at 145 degrees. Internal temperature will rise after removing from oven)
- Allow to rest for 10 minutes before slicing.
To make tacos, dice or shred and serve in taco shells or tortillas with traditional taco toppings.