Break free from a tired cooking routine, and add some excitement to the menu with our Chile-Lime Pork Roast! Red pepper jelly, poblano chiles and a zesty lime vinaigrette dressing help give this Chile-Lime Pork Roast its incredible flavor.
What You Need
Original recipe yields 8 servings
1 boneless pork loin roast (2 lb.)
1 large sweet potato (8 oz.), peeled, cut into 1-inch chunks
Cover rimmed baking sheet with foil; spray with cooking spray. Place meat on prepared baking sheet.
Combine vegetables in large bowl. Mix dressing and taco seasoning mix until blended. Add 3 Tbsp. dressing mixture to vegetables; mix lightly. Spoon around meat on baking sheet.
Add pepper jelly to remaining dressing mixture; mix well. Reserve 1/2 cup jelly mixture for later use; brush remaining jelly mixture onto meat.
Bake 40 to 50 min. or until meat is done (145°F). Transfer meat to carving board; cover loosely with foil. Let stand 10 min. before slicing to serve.
Serve meat and vegetables with the reserved jelly mixture.
Sprinkle sliced meat and vegetables with 2 Tbsp. chopped fresh cilantro before serving.
Cool, then refrigerate any leftovers. Use leftover meat to prepare our Chile-Lime Pork Tortas. Or, cut the leftover meat into thin strips, then serve on warmed tortillas topped with TACO BELL® Thick & Chunky Salsa, and BREAKSTONE'S or KNUDSEN Sour Cream.
You're sure to love this delicious dish. And since it's made with lean pork and fresh vegetables, you can feel good about serving it to your family. Plus, you'll get an excellent source of vitamin A from the sweet potatoes.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.