| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork loin; boned and tied |
| 1 |
lg |
Garlic clove; peeled and halved |
| 2 |
|
Ancho chilies |
| 6 |
tb |
Chili powder |
| 1 |
tb |
Cayenne; ground |
| 1 |
tb |
Oregano; crumbled |
| 1 |
tb |
Thyme; crumbled |
| 1 |
tb |
Cumin; ground |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Coriander; ground |
| 1 |
tb |
Celery salt |
| 4 |
|
Strips bacon |
| 1/2 |
ts |
Garlic; minced |
| 1 |
md |
Red bell pepper; finely diced |
| 1 |
md |
Green bell pepper; finely diced |
| 1 |
|
Poblano peppers; finely diced |
| 1 |
|
Ancho chili; finely diced |
| 3 |
|
Plum tomatoes; diced |
| 1 |
sm |
Onion; finely diced |
| 1/2 |
c |
Dry red wine |
| 3 |
c |
Good veal stock (Demi-Glace) |
INSTRUCTIONS
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.
Recipe by: Twenty-One Federal/modified by tpogue@idsonline.com
Posted to recipelu-digest Volume 01 Number 331 by Terry Pogue
<tpogue@idsonline.com> on Dec 1, 1997
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