Roast Loin Of Pork With Southwestern Sauce
- Total Time
- 1 hour 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four to six servings
- 13-pound pork loin roast, boned and tied
- 1large clove garlic, peeled and halved
- 2ancho chilies (see note)
- 6tablespoons commercial chili powder
- 1tablespoon ground cayenne
- 1tablespoon good-quality oregano, crumbled
- 1tablespoon dried thyme, crumbled
- 1tablespoon ground cumin
- 1tablespoon garlic powder
- 1tablespoon ground coriander
- 1tablespoon celery salt
- 4strips bacon
- ½teaspoon minced garlic
- 1medium red bell pepper, seeded, veined and finely diced
- 1medium green bell pepper, seeded and finely diced
- 1poblano pepper, seeded and finely diced
- 1ancho chili, finely diced
- 3ripe Italian plum tomatoes, diced
- 1small onion, peeled and finely diced
- ½cup dry red wine
- 3cups good veal or pork stock
- Corn pudding (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
548 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 44 grams protein; 713 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 475 degrees.
- Step 2
Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
- Step 3
Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
- Step 4
Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
- Step 5
Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
- Step 6
While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
- Step 7
Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
- Step 8
Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.
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Bob Castro Valley CA
I don't get it. Ancho chiles, cumin, coriander, oregano and commercial chile powder. The first 4 ingredients are the makings of chile powder. Why not make your own chile powder ?
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