Pork Loin Recipe

Prepare the Pork Loin

Preheat the oven to 375°F (190°C). Rub the pork loin with olive oil, garlic powder, paprika, salt, and black pepper. Place in a roasting pan.

Roast the Pork

Roast the pork loin in the preheated oven for 25-30 minutes per pound, or until it reaches an internal temperature of 145°F (63°C). Let it rest for 10 minutes before slicing.

Cook the Spanish Rice

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add Spanish rice and sauté for 2-3 minutes. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice is cooked.

Make the Pear Pico

In a bowl, combine diced pears, red onion, cilantro, and lime juice. Mix well and set aside.

Prepare the Chimichurri

In a blender or food processor, combine olive oil, oregano, and red wine vinegar. Blend until well combined.

Pickle the Cabbage

In a small saucepan, combine water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve. Pour over shredded cabbage in a bowl. Let sit for at least 30 minutes before serving.