• In a small bowl, mix together the orange zest and extra-virgin olive oil. Let this rest for about 5-10 minutes.
• Mix paprika, Adobo seasoning, brown sugar, cumin, cocoa, cayenne, and cinnamon into the zest/oil mixture.
• Pat the pork loin as dry as possible. Rub the spice mixture all over the pork loin, letting it rest in the refrigerator for 30 minutes.
• Preheat oven to 450°F.
• Line a roasting pan with aluminum foil. Transfer the pork loin to the roasting pan, and place in the preheated oven until dark golden brown and an internal temperature of 145°F, about 25 minutes.
• Remove from the oven, transfer to a cutting board, and rest for 5-10 minutes before slicing. Save the drippings to drizzle over the sliced pork.
• In a large mixing bowl, the greens from the Fresh Express Tropical Mango Crunch Chopped Salad kit and dressing, tossing lightly to coat, and sprinkle on the toppings.
• Slice the pork loin into 1/2" slices. Divide the salad onto 4 plates, followed by 2-3 slices of pork loin, drizzled with the drippings. Enjoy!

Chef Tips:

Pork is lean and can dry out if overcooked. Pull the roast at 145°F and allowing it to rest the full 5-10 minutes allows the juices to redistribute within the meat instead of running out on the cutting board.
Pat the pork loin dry before applying the oil and spice paste. A dry surface ensures the spices stick and caramelize.