Roast Loin of Pork with Southwestern Sauce
| Yield: | 6 Servings |
| Categories: | Pork |
| 3 | lb | Pork loin; boned and tied |
| 1 | lg | Garlic clove; peeled and halved |
| 2 | Ancho chilies | |
| 6 | tb | Chili powder |
| 1 | tb | Cayenne; ground |
| 1 | tb | Oregano; crumbled |
| 1 | tb | Thyme; crumbled |
| 1 | tb | Cumin; ground |
| 1 | tb | Garlic powder |
| 1 | tb | Coriander; ground |
| 1 | tb | Celery salt |
| 4 | Strips bacon | |
| 1/2 | ts | Garlic; minced |
| 1 | md | Red bell pepper; finely diced |
| 1 | md | Green bell pepper; finely diced |
| 1 | Poblano peppers; finely diced | |
| 1 | Ancho chili; finely diced | |
| 3 | Plum tomatoes; diced | |
| 1 | sm | Onion; finely diced |
| 1/2 | c | Dry red wine |
| 3 | c | Good veal stock (Demi-Glace) |
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