Directions:
- Heat oven to 450°F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.
- Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145° F when inserted into center of loin, about 35 minutes.
- Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.85 Kcal (929 kJ) | ||
| Calories from fat | 99.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 331.9mg | 14% | |
| Potassium | 528.14mg | 11% | |
| Total Carbs | 3.43g | 1% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 25.57g | 51% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.2mg | 12% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 173.6 Kcal (727 kJ) | ||
| Calories from fat | 78.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 17% | |
|---|---|---|---|
| Cholesterol | 58.57mg | 25% | |
| Sodium | 259.72mg | 14% | |
| Potassium | 413.28mg | 11% | |
| Total Carbs | 2.68g | 1% | |
| Sugars | 1.1g | 6% | |
| Dietary Fiber | 1.18g | 6% | |
| Protein | 20.01g | 51% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.7mg | 12% | |
| Calcium | 39.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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