My Favorite Nearly Non Fat Spice Rubbed Pork Loin Roast
Transform your next dinner with "My Favorite Nearly Non Fat Spice Rubbed Pork Loin Roast," an irresistibly flavorful yet guilt-free main dish perfect for health-conscious food lovers. This lean, tender pork loin is trimmed of visible fat and coated in a bold, smoky, and aromatic spice rub featuring garlic powder, smoked paprika, cumin, chili powder, and coriander. A quick spritz of olive oil spray ensures a beautifully caramelized crust while keeping the fat content remarkably low. With just 10 minutes of prep time and a hands-off roast in the oven, this easy recipe yields succulent slices of perfectly seasoned pork that pair beautifully with roasted vegetables or a crisp side salad. Whether you're planning a weeknight dinner or a special weekend meal, this nearly fat-free pork loin is sure to impress with its robust flavor and wholesome appeal.
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Recipe Information
Ingredients
- 2 lbs Pork loin roast (trimmed of visible fat)
- 2 tsp Garlic powder
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 1 spritz Olive oil spray
Instructions
Preheat your oven to 375°F (190°C) and line a roasting pan with aluminum foil for easy cleanup.
Pat the pork loin roast dry with paper towels to ensure the spice rub adheres well.
In a small bowl, combine the garlic powder, smoked paprika, ground cumin, chili powder, ground coriander, salt, and black pepper. Mix thoroughly to create the spice rub.
Sprinkle the spice rub generously over all sides of the pork loin, using your hands to press the rub into the meat for maximum flavor.
Lightly spray the seasoned pork loin with olive oil spray to help the rub adhere and create a beautiful crust while roasting.
Place the pork loin into the prepared roasting pan, fat-side up if there is any remaining fat on the roast.
Insert a meat thermometer into the thickest part of the meat for accurate cooking. Roast the pork loin in the preheated oven for about 50–60 minutes or until the internal temperature reaches 145°F (63°C).
Once cooked, remove the pork loin from the oven and tent it loosely with aluminum foil. Allow the meat to rest for 10 minutes to redistribute the juices and keep the roast moist.
Slice the pork loin into ½-inch thick slices and serve warm. Pair with roasted vegetables or a light salad for a complete, healthy meal.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 0.7 g | ||
| Protein | 315.1 g | 630% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 126 mg | 10% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4749 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
