Achiote-rubbed Roast Pork Loin

Achiote-rubbed Roast Pork Loin Recipe
Photo: Jean Allsopp

Recipe from

Coastal Living


1 (3 1/2- to 4-pound) boneless pork loin roast, trimmed
1/4 cup Achiote Rub
2 large beets, quartered
1 large sweet onion, cut into 1/2-inch-thick slices
2 tablespoons olive oil
2 teaspoons sea salt
1 tablespoon sherry vinegar
1/2 teaspoon salt
2 avocados, sliced
3/4 cup Mamey Coulis


Rub pork loin with Achiote Rub. Cover and refrigerate 4 hours.

Place pork in a large roasting pan; arrange beets and onion around pork. Drizzle beets and onion with olive oil; sprinkle with sea salt. Bake at 425° for 1 hour or until a meat thermometer inserted into thickest portion of pork registers 155°. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160°.

Toss roasted vegetables with sherry vinegar and 1/2 teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado; drizzle with Mamey Coulis.