Apr. 30th, 2010

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Southwest Pork Loin

Tender, juicy, spicy, delicious! I've given both Crockpot and oven cooking directions.

My son and his girlfriend had theirs on buns with the rice on the side and a spoonful of the salsa inside the sandwich. The Spanish Rice recipe is here.

The seasoning mix that is rubbed on the roast before marinating is an excellent rub for steaks, too.

Prep: 5 minutes
Marinate: 2-4 hours
Cook: 6-8 hours
Servings: 6

  • 3-4 pound boneless pork loin

  • 2 tablespoons lime juice

  • 2 tablespoons olive oil

  • 1 teaspoon chili powder

  • 1/4 teaspoon habañero powder (or 1/2 teaspoon cayenne powder)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt


Cut pork loin in half if necessary so it will fit into your slow cooker. Combine lime juice and olive oil in large shallow bowl. Combine seasonings well and put half of them on a plate if you had to cut the roast in half. Roll one of the pork loin pieces in lime juice mixture, then in seasonings. Repeat with second piece. Place in bowl containing lime juice mixture and refrigerate 2-4 hours to marinate.

Place pork loin pieces in slow cooker and cook on low for 6-8 hours, or until meat thermometer inserted in center of each piece registers at least 155 degrees and the meat is very tender.

If using oven, you can leave the roast whole so long as it will fit in your roasting pan. Preheat oven to 350°F. Place marinated roast in lightly oiled roasting pan and cook for 30 minutes per pound, or to about 155°F on a meat thermometer.

Let roast rest for 10 minutes. Remove to serving platter, discarding cooking juices.

Black Bean-Corn Salsa

Around my house, we call this "Veni's Salad". When I first created this, I envisioned it as a salad, and I still eat it that way sometimes, but honestly most everybody eats it with tortilla chips like a salsa. And it never lasts more than an hour or two.

Prep: 15 minutes
Servings: 8

  • 1/3 cup lime juice

  • 1/4 cup olive oil

  • 1 garlic clove, minced

  • dash cayenne or habañero powder

  • 1/2 teaspoon salt

  • 1/2-1 cup chopped cilantro

  • 2 cans black beans, rinsed and drained well

  • 1-1/2 cups frozen corn, thawed

  • 1-2 avocados, diced

  • 1 red bell pepper, diced

  • 2 Roma tomatoes, diced

  • 5 green onions

  • 2 Anaheim chiles, diced

  • 2 jalapeño peppers, diced


Combine lime juice, olive oil, garlic, cayenne, salt, and cilantro in a jar. Shake to combine well; set aside.

Toss remaining ingredients in a large bowl. Add dressing and toss again to coat.

You can serve it right away, but it's even better if you let it chill in the fridge for a few hours to let the flavors blend. If you want to make up a big batch ahead of time, it'll keep in the fridge for a few days to a week, but you'll want to leave the avocado out and just add it right before serving.
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The Soup Fairy

October 2012

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