Mexican Spiced Pork Roast
This time, I just made the pork and broccoli. Next time, I will do something more interesting with it and post it up. That night I was too busy. I got this idea from my chef/Californian/fellow military wife friend Gina!!
2 lb pork tenderloin
1 Tbsp pepper
1 Tbsp onion powder
1/2 Tbsp garlic powder
1 tsp salt
1 tsp cayenne pepper
1/2 Tbsp chili powder
1 tsp cumin
Preheat your oven to 350 degrees.
In a small plastic bag, add all your ingredients, and shake together.
Trim whatever fat you don’t want off the pork.
Rub the spices all over the pork roast…including the sides and the bottom.
Place in a baking dish, and cook uncovered for about 40 minutes. The center of the roast should be 160 degrees, if it is more, the pork will be dry. If you do not have a thermometer to test it, just cook for 40 to 50 minutes, and make sure the outside gets darker and it looks cooked through.
Remove from the oven, and let rest for 15 minutes, then slice.
This roast fed 4 people, and there are no carbs.