A straightforward DIY adobo rub will significantly improve the flavor of your family’s standard pork loin dish. Simply add a few tablespoons of olive oil, GOYA Adobo All-Purpose Seasoning with Pepper, chili powder, cumin, brown sugar, and cinnamon in a bowl. Prepare for the compliments to pour in as you rub the spice mixture all over the pig and bake it till golden brown.
| Prep Time: | 5 mins |
| Additional Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 1 (2 pound) boneless pork loin roast
- 2 tablespoons chili powder
- 1 tablespoon GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 teaspoon ground cumin
- 1 teaspoon packed dark brown sugar
- ⅛ teaspoon ground cinnamon
- 2 tablespoons GOYA® Extra Virgin Olive Oil
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
- Mix chili powder, adobo seasoning, cumin, brown sugar, and cinnamon together in a small bowl until well combined. Add olive oil and stir until completely saturated.
- Pat pork dry with paper towels. Rub pork all over with spice mixture, then place into the prepared roasting pan.
- Cook in the preheated oven until pork is dark golden brown, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer pork to a platter and tent with foil to keep warm. Let rest for 10 to 15 minutes before slicing.
- Serve with accumulated juices.
Reviews
Very tasty. Used two chilies from a can of Chilies in Adobo Sauce I had on hand. It takes a while for the two of us to get through a four pound loin, but diced loin, rice, pinto beans, sour cream and salsa in a flour tortilla is our next and last of the roast. Middle meal was diced loin mixed in to a whacked potato with butter and sour cream, oooow good! I must admit; at 02:30, a thick slice between two slices of bread, mustard and Ken’s 1,000 Island, and two Kraft Cheese Slices, with a detour through the microwave was most satisfying. Who needs a photo, just picture all that in your mind and smile in anticipation!
Made without cinnamon. Baking time was a bit long. Ends were overcooked. Otherwise, it was average.
The accolades were unending! This is a perfect blend of sweet and spicy. The sweetness hits first, followed by a mild spicy heat. Not too much of either. However, I didn’t use Goya® brand ingredients. I already had a home made Adobo blend. I simply added the brown sugar, cinnamon and different brand of EVOO. I spread this rub over a pork tenderloin and cooked it exactly as described in the recipe — that is, to 145°F in the center, then rest for 10–15 minutes. That was the last of my Adobo, so I either need to make some more or try that Goya® blend.
Best pork loin we ever had. I read the previous reviews, so I only used about 3/4 of the rub to avoid too strong or salty favor.
Great recipe. Even though my kitchen is at 4800ft the temperature and time was spoon. Perfect!
I added minced garlic and that made a great difference. DELICOUS.
delicious! I was afraid it would be too spicy for me, but it was just flavorful, wonderfully flavorful. Smelled like some of my favorite Mexican restaurants. Instructions were perfect.
Perfection! Served with basmati rice and mashed turnip.
This was amazing! So tender and juicy. I was afraid it would be spicy so I used 1 T of chili powder and 1 T of paprika instead of 2 chili powder. Also I doubled the brown sugar and I only had light so thats what I used. I had a 5 lb loin so I cooked for 40 min, checked temp and added 20 min. Then let sit. It was so delicious I brought some to my parents-in-law – I just had to share it!
Everyone loved it!! I had to make my own Adobo seasoning & reduced the Chili powder by half & doubled the cumin. (Sorry, I normally try to make the recipe exactly as it reads the first time)Had a larger loin so it had to cook longer but will make it again & probably have to double it 🙂
Did not have chili powder so I substituted paprika (I saw that in one of the other reviews).My family loved it!
Excellent recipe. There’s usually something I tweak when trying a recipe, but this was perfect as is using Penzey’s spices. Thinking about trying the spice mix on chicken next.
The good: easy recipe, result was a very tender meat. The bad (for me): too spicy, and I don’t mean hot but COMPLEX. I guess I’m more of a salt/pepper/garlic kinda person. HST, what attracted me to this recipe was the adobo and the cinnamon. But I won’t make it again. I had to double cook time for a 2 lb loin.
The rub was delicious just enough spice. My family loved it, definitely a do over.
This turned out amazing. I used Tracy’s Adobo seasoning recipe I found on here to make the adobo part. My fiancé loved this so much, and he trained to be a chef in school.
We love it! I didn’t have adobo seasoning, so I followed a recommendation on here and made “Traci’s Adobo Seasoning” (from this site). This is a great recipe! Served with potatoes au gratin
I loved it, I especially loved how quick and easy it was to season and cook. I will def make this again.
This really does make an awesome crust, that locks in the juices. Made the recipe as is, and it was great! Have made several times
It was great exactly as printed.
My son requests this every week!
Delicious! I skipped the store bought adobo and made my own using another recipe on this site, with ingredients I had on hand. Now I am ready to prepare this again with minimal prep time. We enjoyed this served up as sliced medallions and the leftovers were just as good a few days later.