Achiote-rubbed Roast Pork Loin

Yield: Makes 4 servings

Ingredients

• 1  (3 1/2- to 4-pound) boneless pork loin roast, trimmed
• 1/4  cup  Achiote Rub
• 2  large beets, quartered
• 1  large sweet onion, cut into 1/2-inch-thick slices
• 2  tablespoons  olive oil
• 2  teaspoons  sea salt
• 1  tablespoon  sherry vinegar
• 1/2  teaspoon  salt
• 2  avocados, sliced
• 3/4  cup  Mamey Coulis

Preparation

Rub pork loin with Achiote Rub. Cover and refrigerate 4 hours.

Place pork in a large roasting pan; arrange beets and onion around pork. Drizzle beets and onion with olive oil; sprinkle with sea salt. Bake at 425° for 1 hour or until a meat thermometer inserted into thickest portion of pork registers 155°. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160°.

Toss roasted vegetables with sherry vinegar and 1/2 teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado; drizzle with Mamey Coulis.