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Mexican Roasted Pork Loin with Refried Beans

I have been making this family-favorite dinner for over 20 years! The pork is great the first night sliced over beans and rice and served with tortillas! The leftover roast makes fabulous pork burritos!

Mexican Roasted Pork Loin with Refried Beans

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Recipe by Jennifer Course: Main Courses, OtherCuisine: MexicanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

2

hours 
Calories

300

kcal

I have been making this family-favorite dinner for over 20 years. The pork is great the first night sliced over beans and rice and served with tortillas. The leftover roast makes fabulous pork burritos!

Ingredients

  • 4-5 lbs boneless pork loin roast, rolled and tied (refer to images on bottom of webpage if you need to see how to roll and tie a roast)

  • 1 can / 30 oz refried beans

  • 1 jar / 16 oz thick and chunky salsa, mild or medium (recommended Tostitos Medium Thick N’ Chunky Salsa)

  • 1 can / 28 oz mild green enchilada sauce (recommended La Victoria)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Chef Merito Pork Seasoning (or salt and pepper, to taste)

  • green onions (for garnish)

  • cilantro (for garnish)

  • shredded Monterey jack (for serving)

  • flour and corn tortillas (for serving)

  • sour cream (for serving)

  • Mexican rice (for serving)

Directions

  • Preheat oven to 350°f.
  • Spray a large baking pan with non-stick spray.
  • In a bowl, stir together the refried beans, salsa, garlic powder, and onion powder.
  • Spread the mixture evenly in the prepared baking pan.
  • Lay the rolled and tied roast fat side up on top of the bean mixture and season the pork lightly with Chef Merito pork seasoning (or salt and pepper).
  • Pour 8 oz. of the green enchilada sauce into a small sauce pan, set aside.
  • Pour the remaining green enchilada sauce evenly over the pork roast.
  • Roast pork in the oven, uncovered, on the center rack for 1-1/2 to 2 hours, until internal temperature reaches 165°f.
  • While roast is cooking, stir the beans around the roast a couple of times.
  • When roast is done, remove to a serving platter and let rest for at least 10 minutes.
  • Scoop the beans into a serving dish with a lid and let the beans rest as well, they will thicken upon standing.
  • While the roast is standing, heat the reserved enchilada sauce in the sauce pan.
  • Remove string from roast and cut into slices.
  • Serve with beans and Mexican rice.
  • Spoon heated enchilada sauce over the roast slices.
  • Garnish with cilantro and green onion.
  • Serve with warm tortillas, cheese, and sour cream.
  • Enjoy!

Notes

  • For pork burritos: cube leftover roast into chunks, add to crockpot with another 30 oz. can of beans, the leftover beans from the roast, any leftover enchilada sauce, and a 4 oz. can of diced green chilis, you can add in some of the leftover green onions and cilantro as well. Let it cook on low for 3-4 hours, until heated through. Serve as burritos.

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