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Chili Roasted Pork Loin with Roasted Carrots and Parsnips

A great holiday dish that feeds a party and is easy to execute.

Serves 4 - 6 people
Preparation Time: 0:40
Cooking Time: 1:30

Ingredients

  • Chili Rub Ingredients
  • 1/4 cup paprika
  • 2 tablespoons chili powder
  • 1 tablespoon crushed red pepper (optional)
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoon ground cinnamon
  • 3 tablespoons salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon ground pink pepper (optional)
  • 2 tablespoons smoked paprika (optional)
  • 2 tablespoons dried thyme leaves
  • Pork Loin Ingredients
  • 1 1/2 - 2 pounds boneless pork loin
  • Carrot and Parsnips Ingredients
  • 4 carrots - peeled and large diced
  • 4 parsnips - peeled and large diced
  • 2 tablespoons olive oil
  • 2 tablespoons parsley - chopped
  • Salt
  • Pepper

Preparation Instructions

  • Dry pork loin and coat with 2 tablespoons canola oil. Rub in chili dust, completely covering the pork loin. Allow to marinate in the refrigerator, uncovered, for 1-2 hours. Roast at 350°F for 1.5 hours or until the internal temperature reaches 145°F
  • Remove and allow to rest covered for 10-15 minutes. Slice and serve.
  • On a large baking sheet, toss carrots and parsnips with oil, salt and pepper. Roast at 375°F for 25-35 minutes, or until just tender.
  • Remove and toss with parsley and serve.
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