We eat a lot of sandwiches in our house, and therefore, we end up buying our fair share of deli meat. Every once in a while, we like to take a break from what the grocery store has to offer and make our own sandwich fixings. This recipe with its touch of spice is one of our favorites.
This roasted pork recipe is especially good for making Cuban-style sandwiches. Try layering slices with some swiss cheese, cornichons, and a little mojo vinaigrette. So good!
If you have time, try brining the pork loin before roasting it. Even just a half hour soak makes the pork more flavorful and juicy after cooking.
Thin-Sliced Roasted Pork with Southwestern Spices
2 - 2 1/2 lbs pork loin
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
2 teaspoons cinnamon
1 tablespoon kosher salt
1/2 tablespoon freshly-ground black pepper
Preheat the oven to 450°. Place a cast iron skillet or roasting pan in the oven as it is heating.
Pat the pork dry and cut off any large pieces of surface fat. Mix together all the spices in a small bowl and rub them into the surface of the pork on all sides.
Remove the pan from the oven and swirl a teaspoon of canola oil in the bottom. Set the pork in the pan and return to the oven. After ten minutes, flip the pork to the other side and reduce the oven temperature to 400°. Continue roasting, flipping every 10 minutes, until the internal temperature of the pork registers 140° - 145° (20-25 minutes total).
Transfer the pork from a pan to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices, we’ve found it’s easier to refrigerate the pork before cutting.
Leftovers will keep for one week refrigerated.
Related: Lunch at Work: How Do You Keep Your Sandwiches from Getting Soggy?
(Images: Emma Christensen)