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pork loin salsa chicken onion garlic paprika ground coriander ground cumin oregano ground white pepper ground ancho chile salt vegetable oil
Viewed: 37 - Published at: 7 years agoIngredients
- 3 lb pork loin
- 2 jars Frontera Tomatillo Salsa
- 64 oz chicken stock
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp paprika
- 2 tbsp ground coriander seed
- 1 tbsp roasted ground cumin
- 1 tbsp dried Mexican oregano
- 1 tbsp orange peel seasoning
- 1 tbsp ground white pepper
- 1 tbsp ground ancho chile
- 1 salt
- 1 vegetable oil; as needed
Method
- Heat vegetable oil in a large roasting pan.
- Toss pork loin with enough oil to cover.
- Season with dried spices.
- Saute pork with fat side down.
- After approximately 3-5 minutes on medium heat the pork loin should have a nice sear.
- Turn over and repeat to the other side.
- The pork loin will not be fully cooked after searing both sides!
- Remove from pan and set aside.
- Add chicken stock.
- Scrape up any brown bits with a wooden spoon.
- Once the fond is incorporated, return the pork loin back to the pot.
- Pour salsa over pork.
- The liquid level should not exceed the height of the pork loin.
- If the liquid is higher than the pork loin, remove pork loin and reduce liquid before returning pork back to the pan.
- Bring to a simmer and cover.
- Cook for approximately one hour or until pork is tender and cooked to desired level of doneness.
- Variations; Tequila, apple cider, tamarind, epazote, cilantro, fresh mirepoix, potatoes, garlic bulbs, celery root, mustard
