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Credit: Jean Allsopp

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub pork loin with Achiote Rub. Cover and refrigerate 4 hours.

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  • 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.

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