Roast Loin of Pork with Southwestern Sauce
Terry Pogue
Serves 6
Recipe By: Terry Pogue
Published in: Twenty-One Federal
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)
Rub the pork with the cut garlic. Discard the garlic. Set the pork on a
rack in a roasting pan. 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. 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. 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. 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.
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. Serve the roast on a pool of the veggie sauce, with corn
pudding on the side.
http://www.terrypogue.com/Terry
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