Roast Loin of Pork

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Roast Loin of Pork Ingredients

2 oz Dried ancho chili peppers	4 lb Center-cut loin of pork; to
1/2 c Hot water	Salt; to taste
1 c Ketchup	Freshly-ground black pepper;
1/2 c Honey	1 Carrot; roughly chopped
1/2 c Red wine vinegar	1 Onion; roughly chopped
3 tb Worcestershire sauce	1 Celery stalk; roughly
1 tb Coarsely-ground black pepper	1/2 c Dry white wine
1 tb Ground cumin seed	3 tb Flour
3 Garlic cloves; finely	3 tb Rendered pork fat
1/4 c Good-quality Kentucky	2 c Hot chicken broth

Instructions for Roast Loin of Pork

Soak the chiles in the hot water until softened, carefully remove seeds, and puree until smooth. Preheat oven to 425 degrees. In a saucepan over medium heat combine the pureed ancho chili, ketchup, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat. Add the bourbon to the finished glaze and allow to cool. Season the roast with salt and pepper, put the roast into a roasting pan and brush with the ancho marinade. Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 degrees. Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture. Add the roughly cut vegetables, and continue to cook until the roast reaches an internal temperature of 150 degrees, about 1 1/2 to 2 hours. Remove the roast from the pan and allow to stand for 20 minutes before carving. While the roast is resting make a pan gravy. Pour off all of the rendered pork fat reserving 3 tablespoons, leave the rough cut vegetables in the pan, and place the roasting pan on the stove top. Turn the burner on underneath the roasting pan and keep the vegetables hot. Carefully deglaze the pan by adding the wine and allowing most of the liquid to cook off before adding the hot chicken broth. Reduce the heat to a simmer. Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a light-brown roux , cooking about 3 to 4 minutes. Using a wire whisk add the roux to the simmering stock and whip the ingredient together to avoid lumping. Add any remaining marinade to the gravy and cook for 5 minutes before straining through a fine mesh strainer. Serve the roast, by carving at the table, with ancho gravy on the side. This recipe yields 6 to 8 portions. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A44 broadcast 05-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-10-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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