Easy Mexican Pork Roast Recipe

I was getting tired of the traditional pork tenderloin so I decided to try something different. I rarely follow recipes, so I just made this up and it turned out great. It was really easy to make too.

1.5 – 2 lb pork tenderloin
Dried Cilantro
Dried Cumin
1 clove garlic
small amount of olive oil
lime juice
1 can corn
1 can diced tomatoes
1/4 cup chopped onions

Preheat oven to 425 F

Using a shallow glass pan that is just long enough for your pork tenderloin, (mine was 8″ x 11.5″) place your roast in the center and rub some olive oil on your roast. If you do not want to add extra fat you can use a spray oil to just get a light coating.

Next rub the garlic on to the roast. Sprinkle all sides evenly with cumin, cilantro, salt and pepper to taste. (I did not measure the seasonings but coated the roast without having a lot of excess.)

Drain and rinse the corn and the diced tomatoes. Add the chopped onions and mix. Divide the corn/tomato mixture evenly on both sides of the roast and sprinkle with the same seasonings you put on the roast.

Squeeze a little fresh lime juice on top of the roast

Bake uncovered 40-60 minutes. Use a meat thermometer to make sure your roast is done. (160-165 F) My roast was about 1.7lbs and took nearly a full hour.

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