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Ancho-And Chipotle-Rubbed Pork Loin

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Submitted by Marci Lee

Smoky ancho and fiery chipotle chilies form a bold spice crust on tender pork loin, slow-roasted in a clay pot with sweet onions until fall-apart tender.

YIELD

4 servings

PREP

8 hrs

COOK

1 hrs

READY

9 hrs

This is pork loin like you’ve never tasted: rubbed with a rough paste of toasted ancho and chipotle chilies, garlic, and warm spices, then left to marinate overnight so every fiber soaks up that smoky-sweet heat.

The magic happens in a clay pot where the pork steams in its own juices over a bed of sliced onions, emerging fork-tender with a mahogany crust.

A shot of bourbon in the marinade adds depth and a whisper of caramel sweetness that plays beautifully with the earthy chilies.

Chef Tips

  • Toast those chilies: Three minutes in a 200°F oven wakes up dormant oils and intensifies their smoky flavor (you’ll smell it when it’s ready).
  • Clay pot alternative: No clay pot? Use a Dutch oven, but start it in a cold oven as directed to prevent cracking.
  • Marinate overnight: Eight hours gives the spice paste time to penetrate deep into the meat for maximum flavor.
  • Rest before slicing: Ten minutes off the heat lets juices redistribute so they don’t run out onto your cutting board.

Ingredients

3 3
EACH EACH ANCHO CHILY
dried *
2 2
EACH EACH CHIPOTLE CHILI PEPPER
dried *
1 5
TEASPOON ML GARLIC
minced
1 15
TABLESPOON ML LARD
1 15
TABLESPOON ML CUMIN
ground
1 1
PINCH PINCH CLOVES, GROUND *
2 10
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
freshly ground
2 2
LBS LBS PORK LOIN
boneless *
1 1
MEDIUM MEDIUM WHITE ONION
very thinly sliced

Directions

Toast the dried chilies by putting them in a preheated 200 degree oven for 3 minutes; you should smell them toasting when you open the oven door.

Remove the toasted chilies from the oven and open them up.

Remove and discard the seeds and stems.

Place the chilies in a bowl and cover with hot water.

When chilies are soft (after about 15 minutes), remove them from the water and place them in the work bowl of a food processor, along with the garlic, lard, cumin, cloves, salt, and pepper.

Pulse to make a rough paste.

Rub the paste all over the pork loin with your fingers.

Cover the rubbed pork and refrigerate for 8 hours.

Remove it from the refrigerator 1 hour before you’re ready to put it in the oven.

Make a bed of half the sliced onion in the clay pot.

Lay the marinated pork loin over it.

Cover the pork with the remaining onion.

Most clay pots call for soaking the lid and then placing the entire pot, with food inside, in a cold oven before turning on the heat.

Follow the instructions for your pot.

In any case, the oven should be set at 300 degrees.

Once the oven is hot, cook the roast for 1 hour.

Do not open the pot.

After an hour, remove the roast from the oven.

Let it sit in its broth for 10 minutes.

Slice the roast thinly and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 96 42% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 1194mg 50%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 5g
Vitamin A 53% Vitamin C 8%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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