Pork Loin Vampiro
Published in: Mexican Recipes
3 medium sized ancho chiles -- stems, seeds and veins removed
2 cup fresh squeezed orange juice
3 tablespoons lime juice
1/4 cup grenadine
1/2 cup tequila
1 teaspoons salt
1 teaspoons thyme
1 cup sliced white onion
3 pound -- lean boneless pork loin, (either a single loin or two
loins tied together)
salt and pepper to taste
2 tablespoons lard or olive oil
Preheat your oven to 350 degrees Toast the chiles on a skillet over
medium heat for 30 seconds to 1 minute on each side, but do not allow
them to scorch. Tear the chiles into pieces, place them in a bowl, cover
them with boiling water, and allow them to rehydrate and soften for 15
minutes. Drain the chiles and place them in the bowl of a blender. Add
the orange juice and lime juice and blend for 1 minute. Strain the mixture
through the fine blade of a food mill, then add the grenadine, tequila,
salt, thyme and onion, and reserve. Salt and pepper the pork. In a
Dutchaoven or heavy baking dish, heat the oil over medium high heat until
it is very hot but not quite smoking. Add the pork and sear it, turning
as necessary, until it is golden brown on all sides, about 4 minutes.
Remove the pork to a plate and the pot from the heat and allow it to
cool, briefly. Add the chile mixture, stirring well to incorporate any
caramelized pieces of pork and juices from the bottom of the pot. Put the
pork back in the pot, fat side up, replace it on the burner and heat
until the sauce just begins to bubble lightly, but do not bring it to a
complete boil. Place the pot in the preheated oven and bake, uncovered,
until pork reaches an internal temperature of between 145 and 150
degrees, (about 30 minutes per pound for a roast with two loins tied
together, or a total of about 1 hour for a single loin) spooning some of
the sauce over it every 15 minutes. Remove the pork from the pot, and
allow it to rest for 5 minutes, then slice it into servings. While the
meat is resting you can reduce the sauce if it is too thin. Spoon some
sauce on each of 4 serving plates, and top with a slice of pork. Mexican
style white rice and sauteed nopalitos or squash go well with this dish.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/