Aren’t you tired of the same old dinner routine? Let’s spice things up with these 18 delectable Mexican pork loin recipes! From quick weeknight meals to slow-cooked comfort food, this roundup is packed with flavor-packed ideas that will make your family ask for seconds. Get ready to discover new favorites—your next delicious dinner is just a recipe away!
Slow Cooker Mexican Chipotle Pork Loin
A slow cooker transforms a simple pork loin into a tender, smoky masterpiece with minimal effort—perfect for busy weeknights or casual gatherings. This Mexican-inspired dish develops deep, complex flavors as it simmers all day, requiring just a few pantry staples to create a satisfying meal. Let’s walk through each step to ensure your pork turns out perfectly juicy and infused with chipotle warmth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– Pork loin – 3 lbs
– Chipotle peppers in adobo sauce – 2 tbsp
– Chicken broth – 1 cup
– Garlic cloves – 4
– Ground cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Pat the pork loin dry with paper towels to help it brown evenly.
2. Season the pork loin evenly on all sides with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork loin in the skillet for 3–4 minutes per side until a golden-brown crust forms.
5. Transfer the seared pork loin to the slow cooker insert.
6. Mince the garlic cloves finely and add them to the slow cooker around the pork.
7. Measure chipotle peppers in adobo sauce and pour them over the pork.
8. Sprinkle ground cumin evenly over the pork and ingredients in the slow cooker.
9. Pour chicken broth into the slow cooker, ensuring it covers the bottom without submerging the pork.
10. Cover the slow cooker with its lid and set it to cook on low heat for 8 hours.
11. After 8 hours, check the pork’s internal temperature with a meat thermometer; it should read 145°F.
12. Remove the pork loin from the slow cooker and let it rest on a cutting board for 10 minutes.
13. Shred the pork using two forks, pulling it apart along the grain for tender strands.
14. Return the shredded pork to the slow cooker and stir it into the cooking juices to coat evenly.
15. Serve the pork immediately while warm.
You’ll notice the pork becomes incredibly tender, easily pulling apart into moist shreds with a smoky, slightly spicy kick from the chipotle. This dish pairs wonderfully with warm tortillas for tacos, over rice for a hearty bowl, or atop a crisp salad for a lighter option—its versatility makes it a crowd-pleaser for any occasion.
Grilled Pork Loin with Mexican Tequila-Lime Marinade
Firing up the grill for a flavorful main dish is easier than you think with this simple yet impressive recipe. Follow these clear steps to create a tender, citrus-kissed pork loin that will become your go-to summer entertaining centerpiece.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Pork loin – 2 lbs
– Tequila – ¼ cup
– Lime juice – ¼ cup
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Combine tequila, lime juice, olive oil, minced garlic, salt, and black pepper in a bowl to create the marinade.
2. Place the pork loin in a large resealable plastic bag and pour the marinade over it.
3. Seal the bag, removing as much air as possible, and massage the marinade into the pork.
4. Refrigerate the pork for at least 4 hours, or ideally overnight, to allow flavors to penetrate deeply—this is key for maximum tenderness.
5. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
6. Remove the pork from the marinade, letting excess drip off, and discard the used marinade for food safety.
7. Place the pork loin on the preheated grill and cook for 10 minutes.
8. Flip the pork using tongs and cook for another 10 minutes.
9. Insert a meat thermometer into the thickest part of the pork; continue cooking until it reaches an internal temperature of 145°F, which typically takes about 5 more minutes.
10. Transfer the pork to a cutting board and let it rest for 5 minutes—this allows juices to redistribute, keeping the meat moist when sliced.
11. Slice the pork against the grain into ½-inch thick pieces for the most tender bite.
Perfection is achieved with this dish, where the pork emerges juicy with a caramelized crust, balanced by the bright acidity of lime and subtle tequila warmth. Serve it sliced over a bed of cilantro rice or tucked into warm tortillas with fresh pico de gallo for a complete meal that delights the senses.
Baked Pork Loin with Mexican Mole Sauce
A perfectly cooked pork loin paired with a rich, complex mole sauce makes for an impressive yet approachable dinner. This recipe guides you through each step methodically, ensuring success even if you’re new to Mexican cooking or working with mole. Let’s start by gathering our minimal ingredients and preheating the oven.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork loin – 2 lbs
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Mole sauce – 1 cup
– Chicken broth – ½ cup
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Pat the pork loin dry with paper towels to ensure a good sear.
3. Rub the pork loin evenly with 1 tsp salt and ½ tsp black pepper on all sides.
4. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork loin for 3-4 minutes per side until golden brown, using tongs to turn it.
6. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
7. Remove the skillet from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes to retain juices.
8. While the pork rests, place the skillet back on the stove over medium heat and add 1 cup mole sauce and ½ cup chicken broth.
9. Whisk the sauce constantly for 5-7 minutes until smooth and slightly thickened, scraping up any browned bits from the skillet for extra flavor.
10. Slice the rested pork loin into ½-inch thick pieces against the grain for tenderness.
11. Arrange the pork slices on a serving platter and spoon the warm mole sauce over the top.
Just cooked, the pork loin is juicy and tender with a subtle crust from searing, while the mole adds a deep, chocolatey richness with hints of spice. Serve it over rice to soak up the sauce, or pair it with warm tortillas for a hands-on meal that’s sure to impress guests.
Mexican-Inspired Pork Loin Tacos with Fresh Salsa
Making restaurant-quality tacos at home is easier than you think, especially with this straightforward recipe for Mexican-inspired pork loin tacos. We’ll walk through each step methodically, from seasoning the pork to assembling the final tacos, ensuring you achieve delicious results every time. Let’s get started with the ingredients and clear instructions.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pork loin – 1 lb
– Olive oil – 2 tbsp
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Salt – ½ tsp
– Corn tortillas – 8
– Tomato – 1 large
– Onion – ½ cup diced
– Cilantro – ¼ cup chopped
– Lime – 1 juiced
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork loin dry with paper towels to help the seasoning stick better.
3. In a small bowl, mix the chili powder, cumin, and salt.
4. Rub the pork loin evenly with olive oil, then coat it thoroughly with the spice mixture.
5. Place the pork loin on a baking sheet and roast it in the preheated oven for 20–25 minutes, or until it reaches an internal temperature of 145°F.
6. While the pork cooks, dice the tomato and onion, and chop the cilantro.
7. In a medium bowl, combine the tomato, onion, cilantro, and lime juice to make the fresh salsa.
8. Let the pork rest for 5 minutes after removing it from the oven to keep it juicy, then slice it thinly against the grain.
9. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until pliable.
10. Assemble each taco by placing sliced pork on a tortilla and topping it with the fresh salsa.
These tacos offer a delightful contrast of tender, spiced pork with the bright, crunchy salsa. Try serving them with extra lime wedges for a zesty kick, or layer the ingredients for a more substantial meal.
Roasted Pork Loin with Mexican Adobo Rub
A perfectly seasoned pork loin can transform a simple weeknight dinner into a festive centerpiece, especially when rubbed with a bold Mexican adobo blend that infuses every bite with smoky, slightly spicy warmth. This recipe breaks down the process into easy-to-follow steps, ensuring even beginners achieve juicy, flavorful results with minimal fuss. Let’s walk through each stage together, from seasoning to slicing, so you can confidently serve a showstopping roast that feels both comforting and exciting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Pork loin – 3 lbs
– Olive oil – 2 tbsp
– Chili powder – 2 tbsp
– Ground cumin – 1 tbsp
– Garlic powder – 1 tbsp
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and place a rack in the middle position for even heat distribution.
2. Pat the pork loin completely dry with paper towels to help the rub adhere better and promote browning.
3. In a small bowl, combine chili powder, ground cumin, garlic powder, dried oregano, salt, and black pepper.
4. Rub olive oil evenly over all sides of the pork loin using your hands.
5. Sprinkle the spice mixture over the pork, pressing gently to coat every surface thoroughly.
6. Place the seasoned pork loin in a roasting pan or oven-safe skillet, fat-side up.
7. Roast in the preheated oven for 50–60 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F for medium doneness.
8. Remove the pork from the oven and transfer it to a cutting board, letting it rest uncovered for 10 minutes to allow juices to redistribute.
9. Slice the pork loin against the grain into ½-inch thick pieces for maximum tenderness.
Hearty and aromatic, this pork loin emerges with a beautifully caramelized crust that gives way to succulent, pink-tinged meat infused with smoky cumin and earthy oregano. Serve it sliced over cilantro-lime rice to soak up the juices, or tuck the pieces into warm tortillas with pickled onions for a vibrant taco night twist that highlights the adobo’s depth without overpowering it.
Stuffed Pork Loin with Mexican Chorizo and Cheese
Let’s dive into a festive, flavorful dish that’s perfect for a special dinner yet approachable enough for a confident beginner. This stuffed pork loin combines savory Mexican chorizo and melty cheese for a show-stopping centerpiece that’s surprisingly straightforward to prepare. Follow these methodical steps to create a juicy, impressive meal that will delight your guests.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– Pork loin – 2 lbs
– Mexican chorizo – 8 oz
– Monterey Jack cheese – 1 cup, shredded
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Place the pork loin on a cutting board and, using a sharp knife, make a lengthwise cut down the center, stopping ½ inch from the bottom to create a pocket. Tip: Keep your knife parallel to the cutting board for an even pocket.
3. In a skillet over medium-high heat, cook the Mexican chorizo for 5–7 minutes, breaking it into small pieces, until it’s browned and cooked through.
4. Remove the skillet from the heat and let the chorizo cool for 5 minutes.
5. Mix the cooked chorizo and shredded Monterey Jack cheese in a bowl until combined.
6. Stuff the chorizo and cheese mixture evenly into the pocket of the pork loin.
7. Secure the opening of the pork loin with kitchen twine, tying it at 1-inch intervals. Tip: Tie the twine snugly but not too tight to prevent the filling from squeezing out.
8. Rub the outside of the pork loin with olive oil.
9. Season the pork loin evenly with salt, black pepper, garlic powder, and onion powder.
10. Place the pork loin in a roasting pan and roast in the preheated oven for 50–60 minutes, until the internal temperature reaches 145°F. Tip: Use a meat thermometer inserted into the thickest part, avoiding the filling, for accuracy.
11. Remove the pork loin from the oven and let it rest for 10 minutes before slicing.
12. Slice the pork loin into 1-inch thick pieces and serve immediately.
Perfectly cooked, this dish offers a juicy pork exterior with a rich, spicy chorizo and gooey cheese center that melts in every bite. The flavors meld beautifully, creating a savory depth that pairs wonderfully with simple sides like roasted vegetables or a fresh salad. For a creative twist, serve the slices over a bed of cilantro-lime rice to soak up any delicious juices.
Pulled Pork Loin Tamales with Mexican Red Sauce
Zesty and comforting, these pulled pork loin tamales with Mexican red sauce bring authentic flavor to your kitchen with a surprisingly approachable process. Let me guide you through each step methodically, ensuring even beginners achieve tender, flavorful results that will impress any crowd.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Pork loin – 2 lbs
– Dried corn husks – 16
– Masa harina – 2 cups
– Chicken broth – 1½ cups
– Lard – ⅔ cup
– Baking powder – 1 tsp
– Salt – 1½ tsp
– Dried guajillo chilies – 4
– Garlic cloves – 3
– White onion – ½
– Cumin – ½ tsp
– Oregano – ½ tsp
Instructions
1. Soak dried corn husks in warm water for 30 minutes until pliable, weighing them down with a plate to keep them submerged.
2. Place pork loin in a large pot, cover with water, and simmer at 200°F for 2 hours until fork-tender, skimming foam occasionally for clearer broth.
3. Remove pork, shred with two forks into fine strands, and reserve 1 cup of cooking liquid.
4. Toast dried guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant, then stem and seed them.
5. Blend toasted chilies with garlic, onion, cumin, oregano, and reserved pork liquid until smooth to create the red sauce base.
6. Simmer sauce in a saucepan over medium-low heat for 15 minutes, stirring frequently until thickened slightly.
7. Mix masa harina, lard, baking powder, and salt in a bowl, then gradually add chicken broth until dough forms a soft, spreadable consistency.
8. Spread ¼ cup masa dough onto each soaked corn husk, leaving 1-inch borders, using wet hands to prevent sticking.
9. Top each with 2 tablespoons shredded pork and 1 tablespoon red sauce, then fold husks tightly into packets.
10. Arrange tamales vertically in a steamer basket, cover with extra husks, and steam over boiling water for 1 hour until masa pulls away from husks cleanly.
11. Rest tamales for 10 minutes before unwrapping to allow masa to set properly.
Gently unwrap these tamales to reveal masa that’s tender yet firm, enveloping juicy pork infused with smoky, mildly spicy sauce. The corn husks impart an earthy aroma that complements the rich filling perfectly—try serving them with extra red sauce drizzled over top and a crisp cabbage slaw for contrasting texture.
Mexican Carnitas-Style Pork Loin
Tender, juicy, and packed with authentic flavor, this Mexican carnitas-style pork loin transforms a simple cut into a showstopping meal with minimal effort. This methodical approach breaks down each step so even beginners can achieve perfectly shredded pork every time. You’ll learn how to create that signature crispy exterior while keeping the interior melt-in-your-mouth tender.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– Pork loin – 3 lbs
– Orange juice – 1 cup
– Lime juice – ¼ cup
– Garlic cloves – 6
– Cumin – 2 tbsp
– Oregano – 1 tbsp
– Salt – 1 tbsp
– Vegetable oil – 2 tbsp
Instructions
1. Preheat your oven to 300°F.
2. Pat the pork loin completely dry with paper towels to ensure proper browning.
3. Combine orange juice, lime juice, minced garlic cloves, cumin, oregano, and salt in a bowl to create the marinade.
4. Place the pork loin in a Dutch oven or oven-safe pot.
5. Pour the marinade over the pork, making sure all sides are coated.
6. Cover the pot tightly with a lid or aluminum foil.
7. Bake at 300°F for 3 hours until the pork shreds easily with a fork.
8. Remove the pork from the oven and transfer it to a cutting board, reserving the cooking liquid.
9. Shred the pork using two forks, discarding any large fat pieces.
10. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
11. Spread the shredded pork in a single layer in the skillet.
12. Cook for 5-7 minutes without stirring to develop a crispy crust on the bottom.
13. Stir the pork and cook for another 3-5 minutes until crispy edges form throughout.
14. Pour ½ cup of the reserved cooking liquid over the pork and stir to combine.
15. Cook for 2 more minutes until the liquid is absorbed and the pork is moist but crispy.
Now you have carnitas with that perfect contrast of tender interior and crispy exterior. The citrus marinade creates bright, tangy notes that balance the rich pork, while the final pan-frying adds satisfying texture. Try serving it in warm corn tortillas with pickled onions and fresh cilantro, or use it as a topping for nachos or loaded fries for a creative twist.
Pork Loin Fajitas with Bell Peppers and Onions
Venturing into a weeknight dinner that’s both vibrant and straightforward, these Pork Loin Fajitas with Bell Peppers and Onions deliver big flavor with minimal fuss. Let’s walk through each step methodically to ensure tender, well-seasoned results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Pork loin – 1 lb
– Bell peppers – 2
– Onion – 1
– Olive oil – 2 tbsp
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
– Flour tortillas – 8
Instructions
1. Slice the pork loin into thin strips, about ¼-inch thick.
2. Cut the bell peppers and onion into uniform strips, roughly ½-inch wide.
3. In a medium bowl, combine the chili powder, cumin, and salt.
4. Add the pork strips to the bowl and toss until evenly coated with the spice mixture.
5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the pork strips to the skillet in a single layer, cooking for 3–4 minutes without stirring to achieve a sear.
7. Flip the pork strips and cook for another 3–4 minutes until browned and cooked through, then transfer to a plate.
8. Add the remaining 1 tablespoon of olive oil to the same skillet.
9. Place the bell pepper and onion strips in the skillet, cooking for 5–7 minutes while stirring occasionally until they soften and develop slight char marks.
10. Return the cooked pork to the skillet with the vegetables, stirring to combine and heat through for 1–2 minutes.
11. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
12. Serve the pork and vegetable mixture immediately with the warm tortillas.
Marvel at the juicy, well-seared pork paired with sweet, tender peppers and onions, all wrapped in a soft tortilla. For a creative twist, top with a squeeze of lime or a dollop of sour cream to balance the smoky spices.
Mexican Pork Loin in Salsa Verde
Bold flavors and tender pork come together effortlessly in this Mexican-inspired dish. By simmering pork loin in a vibrant salsa verde, you’ll create a meal that’s both comforting and impressive, perfect for weeknight dinners or casual gatherings. This recipe breaks down the process into simple, manageable steps so even beginners can achieve delicious results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Pork loin – 1.5 lbs
– Tomatillos – 1 lb
– Jalapeño – 1
– White onion – ½
– Garlic cloves – 3
– Chicken broth – 1 cup
– Cilantro – ¼ cup
– Salt – 1 tsp
– Vegetable oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Trim any excess fat from the pork loin with a sharp knife.
3. Season the pork loin evenly on all sides with ½ tsp of salt.
4. Heat 1 tbsp of vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the pork loin for 3 minutes per side until golden brown, using tongs to turn it.
6. Remove the pork from the skillet and set it aside on a plate.
7. Remove the husks from the tomatillos and rinse them under cold water.
8. Cut the tomatillos, jalapeño, and ½ white onion into quarters.
9. Place the tomatillos, jalapeño, onion, and 3 garlic cloves on a baking sheet.
10. Roast the vegetables in the preheated oven for 15 minutes until slightly charred.
11. Transfer the roasted vegetables to a blender and add 1 cup of chicken broth and ¼ cup of cilantro.
12. Blend the mixture on high speed for 1 minute until smooth, scraping down the sides if needed.
13. Pour the salsa verde into the same skillet used for the pork.
14. Bring the salsa to a simmer over medium heat, stirring occasionally.
15. Nestle the seared pork loin into the salsa in the skillet.
16. Cover the skillet with a lid or aluminum foil and transfer it to the oven.
17. Bake the pork for 25 minutes until it reaches an internal temperature of 145°F on a meat thermometer.
18. Remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
19. Slice the pork against the grain into ½-inch thick pieces.
20. Serve the sliced pork topped with the warm salsa verde from the skillet.
The pork emerges incredibly tender and juicy, easily pulling apart with a fork, while the salsa verde offers a bright, tangy kick with subtle heat from the roasted jalapeño. For a creative twist, shred the pork and use it as a filling for tacos or burrito bowls, or serve it over rice to soak up every drop of the flavorful sauce.
Spicy Mexican Pork Loin with Pineapple Pico de Gallo
Ready to bring some bold Mexican flavors to your dinner table? This Spicy Mexican Pork Loin with Pineapple Pico de Gallo is a vibrant, balanced dish that combines tender, spice-rubbed pork with a fresh, sweet-and-tangy salsa. It’s surprisingly simple to make and perfect for a weeknight meal that feels special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Pork loin – 1.5 lbs
– Chili powder – 2 tbsp
– Ground cumin – 1 tbsp
– Salt – 1 tsp
– Olive oil – 2 tbsp
– Pineapple – 1 cup, diced
– Red onion – ½ cup, diced
– Jalapeño – 1, minced
– Cilantro – ¼ cup, chopped
– Lime juice – 2 tbsp
Instructions
1. Preheat your oven to 400°F (204°C).
2. Pat the pork loin dry with paper towels to ensure the spice rub adheres well.
3. In a small bowl, combine the chili powder, ground cumin, and salt to make the spice rub.
4. Rub the spice mixture evenly over all sides of the pork loin.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
6. Sear the pork loin for 2-3 minutes per side until a golden-brown crust forms.
7. Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
8. While the pork cooks, prepare the pico de gallo by combining the diced pineapple, red onion, minced jalapeño, chopped cilantro, and lime juice in a medium bowl.
9. Let the pork rest on a cutting board for 10 minutes after removing it from the oven to allow the juices to redistribute.
10. Slice the pork loin against the grain into ½-inch thick pieces.
11. Serve the sliced pork topped with the pineapple pico de gallo.
Finally, this dish offers a delightful contrast: the pork is juicy and warmly spiced, while the pico de gallo adds a bright, refreshing crunch. For a creative twist, try serving it over cilantro-lime rice or stuffing it into warm tortillas for easy tacos.
Herb-Crusted Pork Loin with Mexican Black Bean Salsa
Let’s create a stunning holiday centerpiece that’s surprisingly simple to master. This herb-crusted pork loin pairs beautifully with a vibrant, fresh salsa, making it perfect for a festive dinner that feels both elegant and approachable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– Pork loin – 3 lbs
– Olive oil – 2 tbsp
– Dried rosemary – 1 tbsp
– Dried thyme – 1 tbsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Black beans – 1 (15 oz) can, rinsed and drained
– Red onion – ½ cup, finely diced
– Cilantro – ¼ cup, chopped
– Lime juice – 2 tbsp
– Jalapeño – 1, seeded and minced
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the pork loin completely dry with paper towels.
3. Rub the pork loin all over with 1 tablespoon of olive oil.
4. In a small bowl, combine the dried rosemary, dried thyme, garlic powder, salt, and black pepper.
5. Press the herb mixture evenly onto all sides of the pork loin to form a crust.
6. Place the pork loin on a rack set inside a roasting pan.
7. Roast in the preheated oven for 50-60 minutes, or until a meat thermometer inserted into the thickest part reads 145°F.
8. While the pork roasts, make the salsa: in a medium bowl, combine the rinsed black beans, diced red onion, chopped cilantro, lime juice, minced jalapeño, and the remaining 1 tablespoon of olive oil.
9. Stir the salsa ingredients gently until well combined.
10. Once the pork reaches 145°F, remove it from the oven and transfer it to a cutting board.
11. Let the pork loin rest, uncovered, for 10 minutes before slicing.
12. Slice the pork loin into ½-inch thick pieces.
13. Serve the sliced pork immediately, topped with the black bean salsa.
For a truly memorable presentation, the juicy, tender pork with its fragrant, crispy crust contrasts wonderfully with the cool, bright salsa. Feel free to serve any extra salsa on the side with warm tortillas for a complete meal.
Conclusion
Perfect for any occasion, these 18 Mexican pork loin recipes offer delicious variety for your dinner table. We hope you find a new favorite to try! Share which recipe you loved most in the comments below, and don’t forget to pin this article on Pinterest to save these tasty ideas for later. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
