BALLIN BARBEQUE BEEF RIBS™March 20, 2016
STREET BUZZ SHRIMP AND GRITS™March 20, 2016
Also known as Lomo de Cerdo Adobado, my pork with paprika and garlic is full of Spanish flavor and southern flair.
- 1 (3 pound) boneless pork loin roast
- 1 tablespoon Adobo seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ cup olive oil
- 1 tablespoon dry parsley
Preheat oven to 400° F.
In a small bowl mix together Adobo, garlic, onion powder, paprika, parsley and olive oil. Whisk together well. Wash pork and pat dry with paper towel. Stick small holes into pork. Place meat in a foil lined roasting pan. Rub or paint mixture all over pork loin. Cover and cook until instant thermometer registers 145°F when inserted into center of loin. Uncover loin for about 10-15 minutes to get a golden crust on top. When done, transfer pork loin to platter. Let rest 5-10 minutes before slicing.