Give your family's everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub.  Just mix GOYA&reg; Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!

Roast Adobo Pork Loin

chili powder

GOYA® Adobo All-Purpose Seasoning with Pepper

cumin

dark brown sugar

cinnamon

GOYA® Extra Virgin Olive Oil

pork loin roast

Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated.


Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes.


Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.


I absolutely LOVED this!  I didn't have cumin but used all the other ingredients as written. Incredible and will make this spicy dish again!

I have made this twice and I didn't change a thing since my family loved it!  I was worried about cooking it in a 450 degree oven but the rub actually creates a nice crust on the outside leaving the inside extremely juicy.  So easy and delicious!

Didn't change a thing.  The rub was a perfect compliment for the pork tenderloin that was so tender and tasty.  Will have again and again.

I doubled the recipe since I had a 6# pork loin. This recipe is a winner. We barely made a dent in the pork loin, so I sliced the rest and put 3 slices in a zip lock bag. I had about 8 bags and put them in the freezer. I have been eating pork loin almost daily since. It makes a great breakfast burrito with a little salsa, shredded cedar cheese, scrambled eggs all wrapped up in a flour tortilla.

I didn't think anything this easy would taste so good. Didn't have Goya Adobo All Purpose seasining w/Pepper,so I substituted regular seasoned salt with 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper. Other than that kept everything else the same. Really good,really quick. I will definately get the Goya seasoning next time and see if it makes a discernable diffence.

We made this almost exactly as is except we only had golden brown sugar rather than dark, so we put about 1 1/2 teaspoons of it in instead, and we substituted half of the chili powder for paprika because we're not a big fan of spicy things. This turned out amazingly juicy and super flavorful and we would make this again for sure!

I made this recipe based on the 5 star reviews, but I was not a fan. I was expecting something sweet and smokey, but it was so spicy (and I like spice) it was overwhelming.  this was not good. On the other hand, the high cooking temp for a short period of time was fantastic. The loin really did come out perfectly, and super moist, so thanks for the wonderful cooking technique!

Just made this tonight, though I had to replace the chili powder with paprika since I have a preschooler who doesn't enjoy spicy food. This was GREAT and, get this -- my son ate it up! Everyone loved it, it was fast and delicious...do yourself a favor and make this for dinner!

Just made it and it turned out fantastic! It's really easy and really fast for a pork roast! Great flavor. Great alternative to the crock pot too.

I made it as written half a dozen times and it always comes out delicious. I was nervous to roast it at such high temp but it did not dry out. I left it in the oven 45 minutes the first time thinking there was no way it would be done after 35; I was wrong. 35 minutes plus resting time is all you need unless you want to dry out the pork. It's actually reheats nicely if you slice it and let it "marinate" in the au jus. The flavors are amazing, it's quick and easy to prepare and clean up is a breeze. It's in our regular rotation, in my mom's regular rotation, and my sister's too.

This is a 10 star recipe! I made it exactly as written except my roast was 2 1/2 lbs and I cooked it uncovered for 45 minutes. Then tented it with foil as written for 10 minutes. The roast was so very moist and so perfectly flavored! I dipped each sliced piece in the pan drippings before serving! Not spicy at all and with a slight hint of cinnamon. We totally loved this! I will be making this many more times in the near future!

This was a nice recipe and we loved the seasonings! Our pork didnt come out very tender though.  I think next time I will try cooking a little longer at lower heat. Will try again though!

After following the recipe for the rub, it didn't seem like enough to me, so I added another tablespoon of adobo. I'm glad I did, I think the balance was perfect.  I didn't use Goya brand, but made my own from "Traci's Adobo Seasoning" also on this site. Very good stuff.  I loved this, the slight hint of cinnamon and deep flavors of all those herbs and spices was warm and satisfying. The sugar and high oven temperature made for a lovely dark caramelized roast. This will be a regular around my house.

Beautiful, flavourful, moist. Best pork dish I have ever made, or eaten. The only changes I made were that I used Traci's Adobo Seasoning from this site, and grape seed oil. Oh, and I bbq'd it. Best ever!

Had a 3.5 lb loin so cooked 17 min per pound and was perfect. Increased ingredient portions. This was easy and hubby and kids ate it up.

Didn't change a thing. So good. We have eaten it as is and as a burrito filling. If there are leftovers I use it for posole! Easy peasy!

Made recipe according to directions, except for turning the heat down to 350 for the last 15 minutes. Although the pork was tender and juicy, I found the rub extremely salty for our tastes. Would try this recipe again and reduce Adobo seasoning to ½ tablespoon to see if that helps.

This is the best pork loin I have ever had much less cooked!  It was so juicy and flavorful!  I made it exactly as the recipe read other than having to Google and make my own Adobe Seasoning. I prepared the entire dish early in the day and let it marinate in the rub. When it came time to cook supper I simply put it in the oven and prepared my sides.  It went well with the Spicy Strawberry Salad also from this site and Quinoa. Easy clean up too! Definitely a keeper!  Can hardly wait for the leftovers.

When I lived in Las Vegas I would go to this Mexican Fast Food place. I would order the "Adobo Pork" plate. This is the closest I have come to that taste.

My family and I absolutely loved this recipe! The flavors all blend together so nicely and uniquely - not overly spicy, not overly sweet - and I loved the hint of cinnamon. I did turn the oven down to 350 after about 20 minutes or so, to ensure the outside didn't burn.

This was delicious! I had a six pound pork sirloin so I doubled the recipe and cooked about an hour.   Boyfriend loved it too! Will make again for sure! Think I'll try the rub on chicken next time.

this was a very nice rub for my three 8 oz boneless pork chops that we were planning on grilling.. i scaled this down to 3 servings and used the following measurements: 1 tsp chili powder (since others said it overpowered everything), 2 tsp adobo seasoning, 1/2 tsp black pepper (because my seasoning was the kind w/o), 1 tsp cumin, left out the brown sugar (since we don't like sweet), and 1/16 tsp of cinnamon.. i still had about half the amount of rub leftover and didn't want to cake it onto the chops, worrying it'd make it too strong, salty, or something to that effect--especially since this was my first time cooking with adobo seasoning.. i figure i'll add more cinnamon to what's left over in my shaker and try this out again.. ty for the recipe

This is a great recipe, simple, quick, and really good.  The only change I made was to only put in 1 tablespoon of chili powder and then put in 1 tablespoon of a good smoky paprika.  I was pretty sure the 2 tablespoons of chili powder would be too spicy for our tastes.
was
Other than that (and maybe a bit of garlic in the mix) I made it as directed.  It cooked up just fine in 35 minutes.  I have leftovers that I sliced, put into a container and poured the remaining juices over them.  Those slices will make awesome sandwiches tomorrow.
I like this rub so much I made up a container of it (minus the olive oil) so I can have it quickly on hand for next time.  I served the roast with brown rice and curried squash, and the meal was a great hit.

Recipe was off the chain delicious!  I've made it three times now and the compliments do just roll in.. So easy to make too!

Very quick, easy, and delicious!  I used another reviewer's suggestion to use 1 T. of chili powder and 1 T. of paprika, and that was plenty spicy for our family.  We poured the juices over the meat and mashed potatoes.  Will definitely make again!

Perfect! I made my own Adobo seasoning (Traci's Adobo Seasoning found on this site), and it was the best pork loin I've ever had!

Very disappointed in this recipe. Directions to cook for 35 minutes at 425 didn't even begin to bring the internal temperature to the 145 degrees needed. It was charred on the outside from the high temperature burning the "rub" and from having to cook this for so long to get it to the internal temperature.

Tender and delicious pork following the recipe as written with the exception of brining the pork first.  Vacuum-sealed the leftovers to wait in the freezer for next time I make chili!

Very flavorful and not too spicy at all.  The pork came out tender and delicious!

After 4 years of making this recipe, it had become a household staple. We never alter the recipe; it's perfect as-is. It pairs well with rice or potatoes, and citrus fruit salad.

Wow, this marinade is awesome...I almost never follow a recipe to the T, but this one I did!  I am a savory, spicy girl, so I was hesitant to add the brown sugar and cinnamon, but I am so glad I did...it was amazing...what a wonderful flavor combination!

I bought the pork loin and Adobo seasoning, then followed the recipe exactly. I love spicy food and I was expecting a little more heat. Instead I got an overwhelming taste of salt and chili powder. Had to scrape off the coating in order to eat the roast which was very tender. This just didn't work for me

Just made this for dinner and it was delicious!  I can't believe that something that was so easy to put together, and took very little time to cook, could turn out so tasty!  The rub formed a nice crust on the pork loin and the flavor just permeates the meat.  We will be making this again in the future, a big hit in our house!

I've made this several times and my whole family loves it!

Made this for the first time for company coming! It was wonderful. Perfect tenderness.Everyone had at least seconds, even my 4 little ones. I made cheesy hashbrown casserole to go along with it. Can't wait to make it again.

Easy and Yummy!!! Cooked it in my clay pot and it was really moist too.

Never made pork roast before.  Needed something quick.  Loved the timing option.  My husband is Puerto Rican so he loves Adobo.  I didn't have the kind with pepper so I just added pepper.  No other "changes" made.  NOT spicy at all!  Our 1 year old son loved it as well.  Came out medium rare in the middle - husband recommended 40 min in oven next time instead of 35 min (and yes we did rest for 15 min before slicing).  Super moist and tender.  I usually over cook pork so this was quite the feat for me to accomplish it so well.  Thank you for the recipe.  I have saved it and will make again.

I made this pretty much exactly by the recipe (except I cooked it for 40 minutes instead). It came out amazing. My roommate doesn't like spicy food, so I was worried, but it's not spicy at all. She has been begging me to make it again. I'm not much of a cook, but this recipe is ridiculously easy, and probably fairly foolproof since mine came out well.

This recipe is so good I quadrupled it, put it in a jar to create this roast faster &amp; to use on other meats. I did make one change; I only use 1 t Goya instead of T. as we are on a low-sodium diet. I've made it at least four times and love it.

Very nice and simple to make! Followed the instructions as written, no need to change anything!

This recipe was simple it was excellent taste my husband and kids loved it, I will definably make it again

This was easy and good!  I've been having a run of over-cooking my pork; when you make it, be sure to check the temperature at the given time and remember about carry-over cooking (the meat keeps cooking after you remove it from the oven)!

I love pork roast, but it usually doesn't turn out very well when I try to make it. This recipe looked good, so I tried it. As usual, it served more as inspiration than as gospel (why is it my roasts don't always work?)... The Adobo I had on hand was with cumin rather than with pepper, so I added pepper instead of cumin. I also added dried garlic as well as the garlic salt and used a bit of bbq sauce along with the olive oil and much less chili powder. To top it all off, I tossed it into my Showtime rotisserie instead of the oven. Took about 40 minutes plus 15 minutes on turn with no heat for the rest portion, and it came out delicious! No hesitation next time I see pork roasts on sale.

We made it just as described and it was delicious. It had the spice of chili and cumin but wasn't so hot that it burned. The juices from the roasting pan also made a great sauce.

This was fantastic! I am so glad I tried this since my 3 kids kept raving about it &amp; my 8 yr old didn't even want any condiments, which was a first. I did cut down on the chili powder since my youngest can't handle too much spice and I brined the pork for 2 hours first which made it super tender. Other than that I followed the recipe. This will definitely go into the rotation. Thanks Goya!

I made this exactly as written and it was easy and delicious. The whole family loved it. The pork came out tender and flavorful. My husband asked me to make it again this week, which doesn't happen too often when I try new recipes.

Perfection.  It was like I was home in the Virgin Islands

Perfect. I cooked it at 350 for about the same time , let it rest and it was great. Make sure you tent it and let it rest for 15 minutes. Into your recipe box with this one!

I can't believe how great this is! I have been missing out all these years! The taste was fantastic ! Left overs were just as good! This will be my go to pork recipe now! Even the kids liked it.

Especially love it sliced thin on sandwich

Wow!  This turned out moist and tender and oh, so yummy!  I don't know if this happens to every loin but mine was really two long pieces of meat not one. I didn't have any string to keep it together so I just let one half kind of fall to one side of the other.   I took 10 minutes off the cooking time and it came out perfectly.   Definitely will be making this again!

Roast Adobo Pork Loin Haiku: "My first Goya 'boooo.' Their brand never disappoints, TOO much cumin here." The most helpful 5-star review says that he or she didn't have cumin haha, and that is what killed this recipe for us. I love Goya products and have liked all of their branded recipes, but this was cumin overkill. I'd make it again with 1/2 tsp. cumin instead.

I love this recipe! This is the first, and so far only, pork lion recipe that I can eat without bbq sauce! My husband loves it so I make it at least once a month and the left over pork makes delicious tacos!

I had to try to make a loin that wasn’t dried out. This recipe did the trick!  I love Adobo &amp; Sazon with pork. I rubbed these both generously &amp; let the roast sit wrapped in the fridge overnight. I mixed olive oil, the cumin, cinnamon and brown sugar today, rubbed it over the top of the roast &amp; followed cooking directions. Delicious, moist, tasty, not overly sweet at all. I’ve got a lot left, so I sliced it thin &amp; it’s sitting in the juices for now. I’ll make up small packets to freeze tomorrow.  Thanks for this recipe!

I really loved this recipe. I would make this again but probably cut back a bit on the chili powder as it was too spicy for my 8 year old. Due to the rub being so savory, I took a can of guayaba (which is sweet), caramelized them in a saucepan, and put it to the side of the pork. I really enjoyed the flavor of the two.

I made as written and it turned out FABULOUS!! Just the right amount of heat so I highly recommend you give it a try, you won't be disappointed!

We loved the Pork Loin! It is definitely the best recipe that I have ever found for Pork Loin! Great even as a leftover.

Totally Delicious!  I am a fusspot.  Nothing to be fussy about.  I use Goya Adobo.  It really is a perfect recipe.  Thank you.

Used light brown sugar and Goya Sazon instead of Adobo (what was in our cabinet since we were snowed in...) and it was still really good! Pork was really tender and flavorful.

Excellent pork loin recipe and delicious flavor in the meat—but don’t overcook it. Because it cooks at 450, it was easy to throw some roasted veggies in the oven to cook at the same time. We’ll definitely have this easy-to-make dish again.

Added a teaspoon of mixed garlic in with olive oil rub and will definitely make this again.

Very nice flavors. I used pork loin steaks instead of a whole roast this time. The amount covered 4 steaks just perfect. Thank you for sharing.

Very juicy and tasty !! Made it just as it was written and everyone loved it!  Even had to send a hunk home with a family member for their dinner !!

Absolutely delicious.   Will definitely make again..  Only change I made was to add more adobo.  Made black beans and rice to accompany  it.

This is a great recipe! When my family looked at the loin before cooking they all thought it was going to be over seasoned. But guess what they all loved it! Thanks.

I followed the recipe exactly except I used it on two pork tenderloins instead of the loin. I was going to initially leave out the cinnamon because I though for sure we'd hate it with that flavor but decided to make it as is before I modified and it turned out well. The cinnamon doesn't overpower it at all, it's very subtle. I made this with yellow rice, black beans and my homemade pickled red onions. We all enjoyed it!!

made per recipe, no changes. it was great, slightly spicey and cooked perfect. thought about doing on grill but ended up roasting in oven.

I made exactly as written. Like most people, I don't see why people rate it having changed it. The meat was tender and moist but way too salty for me (and I'm a salt lover). I will make it again but reduce the Adobo seasoning a lot. I would give it a 5 with less salt.

This was better than I expected. Made it exactly as per the recipe/ It came out moist and delicious. Will be making this again.

The 550 coating didn't work for me, just smoked up the kitchen. Still liked the taste though. I only used one Tbs chili powder and used 2 Tbs of brown sugar. Will definitely make again.

Made this recipe as directed and it was YUMMY!

We don’t care for spicy in this house, so cut back on the chili powder. It was the best tasting pork tenderloin I’ve ever had.

I never use any kind of All Purpose Seasoning. Most of them are more salt than anything. I substituted with 1 tsp. garlic powder,  1/2 tsp. oregano, 1 tsp. gr. blk. pepper and about an 1/8 tsp. salt.  Instead of 1 level tsp. cumin, I added a heaping tsp.  (There was cumin in the ingredients of the suggested seasoning.)
Also, I was afraid it would be too spicy, so I only used 1 Tbl. of Chili powder and 1 Tbl. Smokey Paprika. 
My roast was juicy and delicious and the outside was crusty and tasty!

Simply delicious!  Just enough spice to make it memorable,  be certain to save the drippings and use later after you've re-heated the sliced meat for sandwiches!  Everyone in the office wants me to make it again!!

I made this exactly as written and it was awesome.  kids and wife enjoyed the flavor.  It was a bit bold in spots where i maybe put a little too much rub, but overall it was excellent. 
dont forget to use the drippings.  this is a real winner in my house.

Great recipe. Even though my kitchen is at 4800ft the temperature and time was spoon. Perfect!

The good:  easy recipe, result was a very tender meat.
The bad (for me):  too spicy, and I don’t mean hot but COMPLEX.  I guess I’m more of a salt/pepper/garlic kinda person.  HST, what attracted me to this recipe was the adobo and the cinnamon.  But I won’t make it again.  I had to double cook time for a 2 lb loin.

We love it! I didn't have adobo seasoning, so I followed a recommendation on here and made "Traci's Adobo Seasoning" (from this site). This is a great recipe! Served with potatoes au gratin

delicious!  I was afraid it would be too spicy for me, but it was just flavorful, wonderfully flavorful.  Smelled like some of my favorite Mexican restaurants.  Instructions were perfect.

Perfect.  Moist.  Took exactly 35 minutes.  Very flavorful.  Strong and spicy flavor.

Since my family doesn't like really spicy food, I cut the chili powder to about 2 teaspoons instead of 2 tablespoons.  Almost didn't even get to try it because everyone went for seconds!!!

I made this, and the kids loved it! I added cinnamon to the seasoning and made my own Adobo seasoning off an Internet recipe. I couldn't find the Goya or style seasoning anywhere. Turned out awesome, and will be a repeat dinner for years to come. Thank You

Great taste and easy to make.  I used the Adobo spice recipe found elsewhere on this site and supplemented it with cumin (even though it's in the Adobo spice recipe) as well as the brown sugar and cinnamon. Served it with red potatoes which cook nicely in the same pan at the same temperature.  Also served it with a nice lightly-oaked chardonnay.

It was way too spicy. Def too much chili powder. I think I would like a garlic rub or something better.

I had a 5lb pork loin so I cooked it for an hour and forty-five minutes on 350.   I put the rub on the night before and cooked it the next morning in a baking bag.  This loin was GREAT!  Tender and juicy with the right amount of flavor!..

This was really good.  I had a giant (#7) loin I got at Costco which I cut in 1/2 or so and cooked.  This was very tasty, although it was hard to get the center cooked without overcooking the thinner edges.

Have made this a couple times now, and everyone loved it!! Thought we would have leftovers for a couple days - but they ate it all!

I used one tablespoon of paprika and one tablespoon of adobo, as some others had recommended. It was delicious! So moist and tender. I couldn't stop eating it.

Great recipe, easy,fast and my family loved it

This is the best pork recipe. The meat is juicy and delicious. I will say if you aren't a big salt fan, this may be a bit salty for your tastes. I think the salt goes well with the meat and isn't too overwhelming. The high heat really keeps the pork moist. Five stars!

This turned out fabulous!  My family raved about how tender and flavorful it turned out. I used a rosemary seasoning mixture and let it sit for 24 hours.  I most definitely will be making this again!

Delicious!  I skipped the store bought adobo and made my own using another recipe on this site, with ingredients I had on hand.   Now I am ready to prepare this again with minimal prep time.  We enjoyed this served up as sliced medallions and the leftovers were just as good a few days later.

Used a 5 pound roast, cooking 17 minutes per pound. Delicious! Amazing pork rub.

roast adobo pork loin

Prep Time: 5 minutes

Total: 40 minutes

Servings: 4

Author : Goya

Ingredients

Instructions

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