Recipe by Goya
"Give your family's everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub. Just mix GOYA® Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!"
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GOYA® Adobo All-Purpose Seasoning with Pepper
packed dark brown sugar
GOYA® Extra Virgin Olive Oil
1 (2 pound)
boneless pork loin roast
I absolutely LOVED this! I didn't have cumin but used all the other ingredients as written. Incredible and will make this spicy dish again!
I made this recipe based on the 5 star reviews, but I was not a fan. I was expecting something sweet and smokey, but it was so spicy (and I like spice) it was overwhelming. this was not good. On the other hand, the high cooking temp for a short period of time was fantastic. The loin really did come out perfectly, and super moist, so thanks for the wonderful cooking technique!
I have made this twice and I didn't change a thing since my family loved it! I was worried about cooking it in a 450 degree oven but the rub actually creates a nice crust on the outside leaving the inside extremely juicy. So easy and delicious!
Didn't change a thing. The rub was a perfect compliment for the pork tenderloin that was so tender and tasty. Will have again and again.
I didn't think anything this easy would taste so good. Didn't have Goya Adobo All Purpose seasining w/Pepper,so I substituted regular seasoned salt with 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper. Other than that kept everything else the same. Really good,really quick. I will definately get the Goya seasoning next time and see if it makes a discernable diffence.
Just made this tonight, though I had to replace the chili powder with paprika since I have a preschooler who doesn't enjoy spicy food. This was GREAT and, get this -- my son ate it up! Everyone loved it, it was fast and delicious...do yourself a favor and make this for dinner!
This was a nice recipe and we loved the seasonings! Our pork didnt come out very tender though. I think next time I will try cooking a little longer at lower heat. Will try again though!
We made this almost exactly as is except we only had golden brown sugar rather than dark, so we put about 1 1/2 teaspoons of it in instead, and we substituted half of the chili powder for paprika because we're not a big fan of spicy things. This turned out amazingly juicy and super flavorful and we would make this again for sure!
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