Roast Loin of Pork with Southwestern Sauce

* Exported from MasterCook Mac *

Roast Loin of Pork with Southwestern Sauce

Recipe By : Twenty-One Federal/modified by tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork loin -- boned and tied
1 large garlic clove -- peeled and halved
2 ancho chilies
6 tablespoons chili powder
1 tablespoon cayenne -- 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 red bell pepper -- finely diced
1 medium green bell pepper -- finely diced
1 poblano peppers -- finely diced
1 ancho chili -- finely diced
3 plum tomatoes -- diced
1 small onion -- finely diced
1/2 cup dry red wine
3 cups good veal stock (Demi-Glace)

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, 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.

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 saute 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 pudding on the
side.


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Per serving: 458 Calories; 27g Fat (53% calories from fat); 39g Protein; 14g
Carbohydrate; 115mg Cholesterol; 1125mg Sodium