Chili Roasted Pork Loin with Roasted Carrots and Parsnips

Chili Roasted Pork Loin with Roasted Carrots and Parsnips

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Teeny suggestion

By Marvin Paxson

Might add a tsp. of cocoa and coffee to rub for a little twist. It will bring out more flavor in other ingredients that people just won't be able to put their finger on identifying.


A great holiday dish that feeds a party and is easy to execute.

Serves 4-6

Preparation Time: 40 minutes, Cook Time: 1.5 hours

Chili Rub Ingredients

  • 1/4 cup paprika
  • 2 tablespoons chili powder
  • 1 tablespoon crushed red pepper (optional)
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoon ground cinnamon
  • 3 tablespoons salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon ground pink pepper (optional)
  • 2 tablespoons smoked paprika (optional)
  • 2 tablespoons dried thyme leaves

Pork Loin Ingredients

  • 1 1/2 - 2 pounds boneless pork loin

Carrot and Parsnips Ingredients

  • 4 carrots - peeled and large diced
  • 4 parsnips - peeled and large diced
  • 2 tablespoons olive oil
  • 2 tablespoons parsley - chopped
  • Salt and pepper to taste

Preparation Instructions

Dry pork loin and coat with 2 tablespoons canola oil. Rub in chili dust, completely covering the pork loin. Allow to marinate in the refrigerator, uncovered, for 1-2 hours. Roast at 350°F for 1.5 hours or until the internal temperature reaches 145°F

Remove and allow to rest covered for 10-15 minutes. Slice and serve.

On a large baking sheet, toss carrots and parsnips with oil, salt and pepper. Roast at 375°F for 25-35 minutes, or until just tender.

Remove and toss with parsley and serve.