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Adobo Pork Loin

The Spanish massively influenced the flavours and cooking styles of the Phillipines during their 300 year occupation of these Southeast Asian isles. Our Adobo Spice Blend is inspired by these flavours that work well on everything from burgers to barbecue to stews.

This recipe will turn a pork loin roast into something quite sensational!


3 tbsp. of Spicewell's Adobo Spice Blend
1 tsp. Brown sugar
1/8 tsp. Ground cinnamon
2 tbsp. Olive oil
2lb Boneless pork loin roast


1. Heat oven to 230C (450F). In small bowl, mix together Adobo Spice Blend, dark brown sugar and large pinch of cinnamon. Stir olive oil into Adobo mixture and mix to a paste.

2. With a kitchen towel pat the pork loin dry. Rub pork all over with Adobo paste. Line a suitable roasting pan with aluminium foil and place the pork in the ove. Cook until pork is dark golden brown and juices run clear when pricked (if you have a meat thermometer it should read 65C or 145F).

3. Move to a warm plate and let sit, covered with foil for about 10 minutes before serving.

For more authentic Phillipine experience serve with fluffy rice and rather than vegetables try pineapple, banana and mango!

  • February 25, 2016
  • Steve Warren
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