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Chimayo Chile Marinated Pork Loin

Monday, 26 May 2008


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.


At a glance
New Mexican
Cooking Method
Heat Level
New Mexico Red
Main Course
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


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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