Roast Loin of Pork with Southwestern Sauce

90 minutes Prep: 20 minutes Cook: 70 minutes

1030 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

3	pounds	pork loin	boned and tied
1	large	garlic clove	peeled and halved
2	each	ancho chilies
6	tablespoons	chili powder
1	tablespoon	cayenne pepper	ground
1	tablespoon	oregano	crumbled
1	tablespoon	thyme	crumbled
1	tablespoon	cumin	ground
1	tablespoon	garlic powder
1	tablespoon	coriander	ground
1	tablespoon	celery salt
4	strips	bacon
1/2	teaspoon	garlic	minced
1	medium	sweet red bell pepper	finely diced
1	medium	green bell pepper	finely diced
1	each	poblano peppers	finely diced
1	each	ancho chilies	finely diced
3	each	italian plum (roma) tomatoes	diced
1	small	onion	finely diced
1/2	cup	red wine	dry
3	cups	beef stock	prefer veal stock if possible

Directions

1. Rub the pork with the cut garlic. Discard the garlic. Set the pork on a rack in a roasting pan.

2. Remove the stems from two anchos and place the chilies in a blender.

Chop and grind them to a faily fine powder.

Transfer this to a small mixing bowl.

3. Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic, 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.

4. Set the roast in the oven and cook for 30 minutes at 475F.

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 375F.

5. 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 sauté for one minute.

Add the red and green peppers, poblano, ancho, tomatoes, and onions.

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 veggies 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.

6. Return the pork roast to the oven at 375F. 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.

7. Serve the roast on a pool of the veggie sauce, with corn

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Nutrition Facts

Serving Size 710g

Amount per Serving

Calories 1030 50% of calories from fat

	% Daily Value*
Total Fat 58.0g	89%
Saturated Fat 20.0g	102%
Trans Fat 0.0g
Cholesterol 279mg	93%
Sodium 2434mg	101%
Total Carbohydrate 26.0g	9%
Dietary Fiber 10.0g	40%
Sugars 7.0g
Protein 103.0g	206%