Achiote-rubbed Roast Pork Loin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (3 1/2- to 4-pound) boneless pork loin roast, trimmed |
1/4 cup achiote rub |
2 large beets, quartered |
1 large sweet onion, cut into 1/2-inch-thick slices |
2 tablespoons olive oil |
2 teaspoons sea salt |
1 tablespoon sherry vinegar |
1/2 teaspoon salt |
2 avocados, sliced |
3/4 cup mamey coulis |
Directions:
1. Rub pork loin with Achiote Rub. Cover and refrigerate 4 hours.
2. 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 registers 155°. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160°.
3. Toss roasted vegetables with sherry vinegar and 1/2 teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado; drizzle with Mamey Coulis.
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