Mexican Roast Pork

Mexican Roast Pork
  • 6 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:15 Total Time


Add all
  • 1/4 cup
    (60 mL)

    Dijon mustard

  • 1/2 cup
    (125 mL)

    tomato paste

  • juice and zest

  • 2 lb
    (900 g)

    pork loin roast

  • 4

    garlic cloves cut in slivers

  • salsa:

  • 3

    diced tomatoes

  • 1

    finely chopped red onion

  • 1

    green pepper, diced

  • 2 Tbsp.
    (30 mL)

    ground coriander

  • 2 Tbsp.
    (30 mL)

    dried thyme

  • 1/4 cup
    (60 mL)

    fresh parsley, chopped

  • 1 Tbsp.
    (15 mL)

    liquid honey

  • juice of 1 lemon

  • 1 tsp.
    (5 mL)

    ground cayenne pepper

  • Tabasco sauce


Preheat the oven to 175°C (350°F).

Mix the mustard, tomato paste and lemon juice.

Make small incisions in the roast and insert the garlic slivers.

Brown the roast on each side.

Brush with the mustard mixture.

Bake in the oven for 70 min./kg 35 min./lb.

When half-cooked, insert the meat thermometer in the middle of the roast and cook until the internal temperature reaches 70°C or (170°F).

In the meantime, mix the salsa ingredients in a bowl. Set aside in the refrigerator.

Remove the roast from the oven and place it on a cutting board. Cover with a sheet of aluminum foil and let it sit 15 minutes.

Slice and serve with the salsa and mashed potatoes.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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