Cassie’s Ruminations

Chile Roasted Pork

This is a spicy Mexican inspired pork that I whipped up after Shaun requested something spicy to help clear his sinuses. The rub turned out quite well and I’ll definitely use it again. It does have a kick to it, so reduce the cayenne if you’d like it milder.

Chile Roasted Pork
Serves 4

1.5 lb pork sirloin roast, cut into 1 inch chunks
1 tsp kosher salt
1 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper
1 small anaheim or hatch chile, seeded and diced

Preheat the oven to 425 degrees F.

Toss the pork with the rest of the ingredients. Spread on a baking sheet lined with foil and sprayed with non-stick spray. Roast for 20-25 minutes or until nicely browned and internal temperature is 160 degrees F.

Serve with tortillas and beans.