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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 red pepper flakes
- 1 teaspoon ground black pepper
- 1 2 pound boneless pork top loin roast (single loin)
1. In a small screw-top jar combine cumin, brown sugar, chili powder, coriander, cinnamon, red pepper flakes, and black pepper. Cover and shake well to combine. Remove 2 tablespoons for this recipe. Store remaining rub, covered, at room temperature for up to 1 month.
2. Preheat oven to 325 degrees F. Trim fat from pork roast. Rub 2 tablespoons seasonings blend over all surfaces of the pork roast. Place roast on a rack in a shallow pan and insert an oven-going thermometer. Roast for 1 to 1 1/2 hours or until thermometer registers 155 degrees F. Remove from oven. Cover meat with foil; let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F.
- Servings Per Recipe 8,
- cal. (kcal) 172,
- Fat, total (g) 6,
- chol. (mg) 62,
- sat. fat (g) 2,
- carb. (g) 2,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 25,
- vit. A (IU) 292,
- vit. C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 60,
- Potassium (mg) 520,
- calcium (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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