Pork Loin Vampiro (Chile-Orange Braised Pork)
Ingredients
- 3 lb boneless pork loin
- 3 medium ancho chiles, stems, seeds and veins removed
- 2 cup fresh squeezed orange juice
- 3 tbsp fresh lime juice
- 0.3 cup grenadine
- 0.5 cup tequila
- 1 tsp salt
- 1 tsp dried thyme
- 1 cup white onion, sliced
- 2 tbsp lard or olive oil
Instructions
- 1
Preheat oven to 350°F. Toast ancho chiles in a dry skillet over medium heat, 30 seconds per side. Tear into pieces, cover with boiling water and soak 15 minutes. Drain and blend with orange juice and lime juice for 1 minute. Strain through a food mill. Add grenadine, tequila, salt, thyme and sliced onion; reserve.
- 2
Season the pork loin with salt and pepper. Heat oil in a Dutch oven over high heat until very hot. Sear the pork on all sides until golden brown, about 4 minutes total. Remove pork to a plate.
- 3
Allow the pot to cool briefly, then add the chile mixture, scraping up any caramelized bits from the bottom. Return the pork to the pot fat-side up. Heat until the sauce just begins to bubble.
- 4
Transfer to oven and bake uncovered, basting with sauce every 15 minutes, until internal temperature reaches 145°F (about 1 hour for a single loin).
- 5
Remove pork and rest 5 minutes before slicing. Reduce sauce if too thin. Serve with sauce, white rice and sautéed vegetables.