One of the most frequently printed recipes on this site is the Herb Rubbed Pork Roast that I posted over a year ago. I love the cooking method because it is so very simple with excellent results every single time. This time, I wanted something a little different, so I combined our favorite Mexican spices with a bit of brown sugar and a little oil to create a rich coating that sealed in the moisture and kept this roast juicy and tender with loads of great flavor from all the spices.
two thumbs up by the whole family, this roast was a huge hit for dinner
this week. One of my boys is opposed to spicy heat in almost all forms,
so I made sure to give him pieces with minimal spicy coating on them.
However, he still voted it a success, spices and all.
Mexican Spice Rubbed Sirloin Tip Pork Roast
1.5 - 2 lb sirloin tip pork roast
2 tablespoons brown sugar
2 teaspoons kosher salt
2 teaspoons chili powder
1 1/2 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon granulated garlic or garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
Preheat the oven to 350 degrees. Combine all the spices in a small bowl.
Add the olive oil and stir well to combine. It will be a thick, paste-like consistency. Allow this mixture
to rest for 15 minutes.
Line a small baking sheet with foil and place a wire rack over it. Rinse
the roast and pat dry. Rub the spice mixture all over the roast,
completely covering all sides with spices.
Roast 1 -
1.5 hours in the preheated oven. The cooking time really will vary that
much, if you have an internal thermometer, this is the time to use it.
Otherwise, keep an eye on the roast and check the temperature every few
minutes as it gets close to done. Remove from the oven when
the meat reaches an internal temperature of 145-150 degrees. Let sit 15
minutes before slicing. Enjoy!
A couple of side notes: I
cooked this pork roast for about an hour and a half. I set it on the
counter to warm a bit before putting it in the oven. It was 44 degrees
when I put it into the oven. Also, in the summertime (aka, warmer house
days) I try to remove the
roast from the oven between 142 - 145 degrees. Depending on the
temperature of your house, the meat might increase in temperature by as
much as ten degrees. So, be careful not to overcook it and dry out the
roast. When I cooked this roast, my house was much cooler and it only
increased one degree while resting before the temperature started to
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