This Chili Rubbed Pork Loin Roast recipe includes a variety of seasoned vegetables. It's a one skillet meal that is simplicity at it's finest. Packed with flavor, the pork loin is coated with a homemade rub, then placed into a cast iron skillet and charred on all sides. To complete the skillet the pork loin roast is place on a bed of onions and surrounded with vegetables. It's roasted in the oven until tender and flavorful then it's ready carve and serve. It's a feast any day of the week.
Chili Rubbed Pork Loin Roast with Seasoned Vegetables
We are bonefide pork fans at our house be it pork chops, pork tenderloin, pulled pork or ham. And, let us not forget bacon. Pork can sometimes intimidate cooks as there's always the concern about it drying out. For fear of under cooking it for years, people over cooked pork which became part of the problem resulting in show leather as a result.
How to Make the Best Pork Loin Roast Recipe
- What is a pork loin roast? Pork loin comes from the underside of the ribs and is a flavorful and tender cut of pork that's ideal for roasting.
- How do you roast a pork loin roast? This pork loin recipe starts with a seasoned rub and the pork is seared on the stovetop. After roasting it in the oven for 5--60 minutes or until an internal temperature of 140-145°F is reached, it's done. Allow a few minutes to roast then carve and enjoy.
- How long does it take to bake a pork roast? You may need to adjust the baking time depending on the size of the roast. This is when a thermometer will come in handy. This recipe uses a 4 pound pork roast and is typically done between 50-60 minutes of roasting.
- Can I add more vegetables? This recipe is versatile in the sense that you can add a larger amount of vegetables to the mix and you can even add others that you enjoy. Cubed parsnips or mushrooms or any other type of vegetable that you like.
- If you're a bit spice shy no worries. When mixing the ingredients for the rub, begin by adding the chili powder in smaller amounts and taste as you go. Likewise, if you love spice, add more to your taste.
- When making any pork roast, don't miss the important step of allowing the pork loin to rest before carving to give the juices time to redistribute for optimum flavor. Resting the pork roast gives the juices time to redistribute and add to the tender texture when carving the pork loin roast.
More Easy Pork Recipes to Make
Whether you're in the mood for pork chops, pork tenderloin or a tender juicy pork loin roast, we've got you covered! Checkout these Southern style pork recipes:
- Bacon Wrapped Pork Loin stuffed with a cream spinach filling.
- Crispy Baked Parmesan Crusted Pork Chops.
- Carolina style Pulled Pork Barbecue made in the oven.
- Slow Cooked Pulled Pork Carnitas is so simple to make.
- For more pork inspiration, you may like to try this recipe for this Spicy Apple Butter Pork Loin from The Slow Roasted Italian.
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Helpful Kitchen Items:
Chili Rubbed Pork Loin Roast
- 1 4 lb Pork Loin Roast
- 3 tablespoon olive oil plus additional for vegetables
- 2 tablespoon dark chili powder
- 2 tablespoon packed light brown sugar
- 1 ½ teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- ½ teaspoon paprika
- 1 medium sweet onion sliced
- 1 lb small red potatoes halved
- 2 yellow squash ½-inch slices
- 1 zucchini ½-inch slices
- 8 mini sweet peppers
- Preheat the oven to 375°F. Rub pork loin roast with olive oil. Set aside.
- In a small bowl mix together the chili, brown sugar, seasoned salt, garlic powder. lemon pepper and paprika. Rub all over the roast. Reserve 1 tsp.
- Heat a couple of drizzles of olive oil in a 12-inch cast iron skillet or similar oven safe skillet. Sear the pork roast on all sides over medium-high heat.
- After searing the roast, remove it to a platter, then arrange the onion slices on the bottom of the skillet to form a rack for the roast. Center the roast in the skillet on top of the onion fat side up.
- Arrange the vegetables all around the pork. Drizzle lightly with additional oil and season with the reserved rub.
- Roast for 50-60 minutes or until a meat thermometer registers an internal temperature of 140-145°F.
- Rest loosely tented with foil for 10 minutes then slice and serve with vegetables.
- Drizzle with the pan jus or serve with barbecue sauce, if desired.