Pork Loin Vampiro
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
3 medium−sized ancho chiles, stems, seeds and veins removed
2 cups fresh squeezed orange juice
3 Tbsp. lime juice
1/4 cup grenadine
1/2 cup tequila
1 tsp. salt
1 tsp. 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 Tbsp. lard or olive oil
Preheat your oven to 350F.
To make the sauce:
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 and place them in a bowl. Cover them with boiling water and allow them to rehydrate and soften for about 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.
To roast the pork:
Salt and pepper the pork. In a Dutch−oven 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 the pot from the heat and transfer the pork to a plate. Allow it to cool, briefly, then 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 into the pot, fat side up and place it back 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 the pork reaches an internal temperature of 145-150F, (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.
Recipe from www.recipetrove.com.