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  1. Chile-Lime Pork Roast

Chile-Lime Pork Roast

01:10:00 8 servings, 1/8 recipe each
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8 servings, 1/8 recipe each

Our Chile-Lime Pork Roast recipe features a boneless pork loin roasted along with sweet potatoes, poblano chiles and red onions. Seasoned with a spicy, citrus marinade, this oven-roasted pork recipe is a keeper!

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Make It

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  • Heat oven to 375°F.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Place meat on prepared baking sheet.
  • Combine vegetables in large bowl. Mix dressing and taco seasoning mix until blended. Add 3 Tbsp. dressing mixture to vegetables; mix lightly. Spoon around meat on baking sheet.
  • Add pepper jelly to remaining dressing mixture; mix well. Reserve 1/2 cup jelly mixture for later use; brush remaining jelly mixture onto meat.
  • Bake 40 to 50 min. or until meat is done (160°F). Transfer meat to carving board; cover loosely with foil. Let stand 10 min. before slicing to serve.
  • Serve meat and vegetables with the reserved jelly mixture.

Special Extra

Sprinkle sliced meat and vegetables with 2 Tbsp. chopped fresh cilantro before serving.


Cool, then refrigerate any leftovers. To use leftover meat to prepare tacos, cut the leftover meat into thin strips, then serve on warmed tortillas topped with salsa and sour cream.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 330
% Daily Value
Total fat 15g
Saturated fat 5g
Cholesterol 65mg
Sodium 870mg
Carbohydrate 24g
Dietary fibre 1g
Sugars 14g
Protein 23g
Vitamin A 70 %DV
Vitamin C 25 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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