It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Latin Rubbed Pork Loin Roast

Source: National Pork Board

Pork loin rubbed with a spicy Latin seasoning and roasted.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	224.1

Total Carbs	1.8 g

Dietary Fiber	0.9 g

Sugars	0.5 g

Total Fat	11.0 g

Saturated Fat	3.6 g

Unsaturated Fat	1.3 g

Potassium	507.5 mg

Protein	27.8 g

Sodium	207.5 mg

Dietary Exchanges 11.0 Fat, 3.9 Meat, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

2.0
2 lb Pork, roast, top loin, raw 1.0
1 tbsp ground cumin 1.0
1 tbsp chili powder 2.0
2 tsp ground coriander 1.0
1 tsp ground cinnamon 1.0
1 tsp brown sugar 0.5
0 1/2 tsp salt 1.0
1 tsp hot red pepper flakes 2.0
2 tsp black pepper

Directions

Pat pork dry with paper towel.
Combine all seasonings for rub. Place in a jar with tight fitting lid; shake well to blend seasoning thoroughly. Store covered at room temperature.
Apply 2-3 tablespoons rub seasonings to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F.
Roast for about 20 minutes per pound, or until internal temperture reaches 155 degrees F. Remove roast from oven and allow to rest 10 minutes before slicing.