Try this Chili Rubbed Pork Loin recipe, or contribute your own.
Suggest a better descriptionSoak a clay pot for 15 minutes. Preheat the oven to 200 degrees. Toast the chilies in the oven for 3 minutes. Turn off the oven to let cool. Let the chiles cool and then remove the seeds from the chilies. Put the chilies in a bowl and cover them with hot water. Let them soak for about 15 minutes. Put the softened chilies in the bowl of a food processor and add the garlic, lard, cumin, cloves, salt, and pepper. Pulse the machine to make a rough paste. Rub the paste over the pork loin. Cover the loin and refrigerate it for 8 hours, removing it 1 hour before cooking. Slice a medium white onion. Make a bed of half the slices of onion in the clay pot. Lay the pork loin on the bed. Cover the pork with the remaining onions slices. Put the top on the pot. Put the pot in a cold oven, turn the heat up to 300 degrees. Once the oven is hot, cook the pork for 1 hour. Remove the pot and let it stand for 10 minutes. Remove the pork from the pot, slice and serve. Yield: 4 servings Recipe By : TVFN - Taste - Show # 4899 Posted to MC-Recipe Digest V1 #314 Date: Sun, 24 Nov 1996 15:53:30 -0500 From: Doc1946@aol.com
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 84 | ||
Calories from Fat: 39 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 3mg | 1 % | |
Sodium 13.1mg | 0 % | |
Potassium 324.1mg | 9 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 8.8g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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