Southwestern Pork Roast

Southwestern Pork Roast

1 (4-pound) boneless pork loin

2 large cloves garlic, crushed

1 t. dried oregano

1/2 t. ground cumin

2 t. chili powder

1 1/2 t. salt

Black pepper and cayenne to taste

Trim the roast so that only about one-fourth inch of fat remains around the exterior. Rub generously with garlic, oregano, cumin, chili powder and pepper; then marinate in the refrigerator for up to 24 hours.

Salt the marinated roast, tie if necessary, and place fattiest-side-up in a 350-degree oven. Baste every 30 minutes until done, approximately 1 3/4 to two hours.


¼ cup olive oil 3 to 4 large sweet onions, halved and cut into thick wedges

2 red bell peppers,

seeded and sliced lengthwise

2 green bell peppers, seeded and sliced lengthwise

2 yellow bell peppers, seeded and sliced lengthwise

4 large garlic cloves, thinly sliced

Sliced avocado

Chopped fresh tomatoes

Shredded Monterey Jack or cheddar cheese, optional


About 2 dozen warm flour tortillas

Heat olive oil in a very large skillet (or two large skillets); saute onion wedges and bell pepper slices over high heat until they brown around the edges; then add garlic slices, reduce heat to low and cook slowly (to develop sweetness) until tender, about 20 minutes.

Arrange avocado slices, chopped tomatoes and shredded cheese (if using) on a large platter. Serve with the sliced warm pork roast, warm tortillas, warm onions and bell peppers and plenty of salsa (so everybody can create their own wraps).


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