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Chimayo Chile Marinated Pork Loin

Monday, 26 May 2008

Description

Here, as best I could reconstruct it, is the chile encrusted pork loin as served at De La Tierra. It is served with a "Barbecue Demi Glace" but they forgot to give me the recipe. So just make a gravy with the pan drippings and add some sherry and a little of your favorite barbecue sauce. Note that this recipe requires advance preparation.

Ingredients

At a glance
Cuisine
New Mexican
Ingredient
Pork
Cooking Method
Roast
Heat Level
3
Chile
New Mexico Red
Meal/Course
Dinner
Main Course
Serves
4 to 6
  • 2 tablespoons roasted garlic paste

  • ½ cup Chimayó red chile powder

  • 2 tablespoons cinnamon

  • Salt and pepper to taste

  • 1/4 cup vegetable oil

  • 1 pork roast, rib end of loin, 3 to 4 pounds

Methods/steps

In a bowl, combine the garlic paste, chile powder, cinnamon, salt and pepper and vegetable oil and combine to make a paste. Slather the past over the roast and marinate in the refrigerator for at least 5 hours. Roast the pork, uncovered, in a 350 degree F. oven for 30 minutes a pound or until the internal temperature reaches 185 degrees F. Slice the ribs apart and cut the meat away from the bones. Serve with the demi glace gravy and accompanied by the Sweet Potato Hash.

 

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