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Achiote-rubbed Roast Pork Loin

Photo: Jean Allsopp
Yield Makes 4 servings


  • 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

How to Make It

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

  2. 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°.

  3. 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.