Chili Rubbed Pork Loin Roast
Servings 12 servings
Calories 454kcal
Ingredients
- 1 4 lb Pork Loin Roast
- 3 Tbsp olive oil plus additional for vegetables
- 2 Tbsp dark chili powder
- 2 Tbsp packed light brown sugar
- 1 1/2 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp lemon pepper
- 1/2 tsp paprika
- 1 medium sweet onion sliced
- 1 lb small red potatoes halved
- 2 yellow squash 1/2-inch slices
- 1 zucchini 1/2-inch slices
- 8 mini sweet peppers
Instructions
- 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.
Notes
You may use a larger amount of vegetables, if desired.
Nutrition
Serving: 1serving | Calories: 454kcal | Carbohydrates: 13g | Protein: 43g | Fat: 25g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 121mg | Sodium: 418mg | Potassium: 1022mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1123IU | Vitamin C: 36mg | Calcium: 22mg | Iron: 1mg