Roast Loin of Pork with Southwestern Sauce
Submitted by carrielrar
Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.
YIELD
4 servingsPREP
20 minCOOK
70 minREADY
90 minPork loin coated in a homemade Southwestern spice rub of ground ancho chilies, chili powder, cayenne, cumin, oregano, thyme, coriander, and garlic, then roasted with a rest in the middle for perfectly even cooking. The sliced medallions sit on a chunky sauce of poblano, ancho, red and green bell peppers, Roma tomatoes, onion, and crumbled bacon, all reduced with red wine and veal stock.
The two-stage roasting method is what makes this pork so tender. Thirty minutes at high heat to sear the exterior, then a 30-minute rest on a rack at room temperature. The roast goes back into a cooler oven to finish gently. This guarantees juicy, evenly cooked meat from edge to center.
The spice rub does double duty. Half coats the roast, half seasons the sauce. So the same flavor profile runs through the whole dish.
Chef Tips
- Grind the dried ancho chilies into a fine powder in a blender or spice grinder. Coarse pieces won’t stick to the roast evenly.
- Don’t skip the 30-minute rest between roasting stages. This cooldown period is what ensures the center cooks evenly in the second round.
- Use a meat thermometer. Pull the pork at 137°F (58°C) internal and let carryover cooking bring it up. Overcooked pork loin is dry and chalky.
- Reduce the wine to a glaze before adding the stock. This concentrates the wine flavor and removes the raw alcohol taste.
Variations
- Chipotle version: Replace the ancho chilies in the rub with ground chipotle for a smokier, more intense heat.
- Fruit salsa pairing: Serve with a fresh mango or peach salsa alongside the Southwestern sauce for a sweet contrast.
- Chicken alternative: Use a boneless, skin-on chicken breast. Reduce the initial roast to 15 minutes and finish at the same lower temperature.
Ingredients
Directions
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, 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 375℉ (190℃).
- 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 sauté 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 375℉ (190℃). 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
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