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Ingredientes
- 3 lb Pork loin, boned and tied
- 1 lrg Garlic clove, peeled and halved
- 2 x Ancho chilies
- 6 Tbsp. Chili pwdr
- 1 Tbsp. Cayenne, grnd
- 1 Tbsp. Oregano, crumbled
- 1 Tbsp. Thyme, crumbled
- 1 Tbsp. Cumin, grnd
- 1 Tbsp. Garlic pwdr
- 1 Tbsp. Coriander, grnd
- 1 Tbsp. Celery salt
- 4 x Strips bacon
- 1/2 tsp Garlic, chopped
- 1 med Red bell pepper, finely diced
- 1 med Green bell pepper, finely diced
- 1 x Poblano peppers, finely diced
- 1 x Ancho chili, finely diced
- 3 x Plum tomatoes, diced
- 1 sm Onion, finely diced
- 1/2 c. Dry red wine
- 3 c. Good veal stock (Demi-Glace)
Direcciones
- 1. Rub the pork with the cut garlic. Throw away 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 pwdr. Transfer this to a small mixing bowl.
- 3. Stir in the chili pwdr, cayenne, oregano, thyme, cumin, garlic, pwdr, coriander and celery salt. Stir till completely mixed. Remove a half c. of the mix 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 min at 475F. Transfer the meat from the oven onto a wire rack to cold for 30 min. 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 Tbsp. of the fat. Add in the chopped garlic and saute/fry for one minute. Add in the red and green peppers, poblano, ancho, tomatoes, and onions. Sprinkle the reserved spice mix over the vegetables and cook over medium heat, stirring frequently till they are soft., about 15 min. Pour the red wine over the veggies and cook till the mix is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat till the liquid is reduced by about half, about 15 min. Crumble the reserved bacon into the sauce. Keep it hot while finishing the roast.
- 6. Return the pork roast to the oven at 375F. Cook 20 to 25 min, till a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cold 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 6 servings | |
| Calories 666 | |
| Calories from Fat 461 | 69% |
| Total Fat 51.29g | 64% |
| Saturated Fat 17.27g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 763mg | 32% |
| Potassium 1227mg | 35% |
| Total Carbs 16.27g | 4% |
| Dietary Fiber 6.7g | 22% |
| Sugars 5.32g | 4% |
| Protein 33.09g | 53% |
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