Gypsy Jan
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"Twilight" Pork Loin Vampiro
"Twilight" Pork Loin Vampiro
3 medium sized ancho chiles, stems, seeds and veins removed
2 cups fresh squeezed orange juice
3 tablespoons lime juice
1/4 cup grenadine
1/2 cup tequila
1 teaspoon salt
1 teaspoon thyme
1 cup sliced white onion
3 pound, lean boneless pork loin, (either a single loin or two loins tied together)
salt and pepper to taste
2 tablespoons lard or olive oil
Preheat oven to 350 degrees.
Toast the chiles on a skillet over medium heat for 30 seconds to 1 minute on each side, but do not allow them to scorch. Tear the chiles into pieces,
place them in a bowl, cover them with boiling water, and allow them to rehydrate and soften for 15 minutes. Drain the chiles and place them in a
blender. Add the orange juice and lime juice and blend for 1 minute. Strain the mixture through the fine blade of a food mill, then add the grenadine,
tequila, salt, thyme and onion, and reserve.
Salt and pepper the pork. In a Dutch oven or heavy baking dish, heat oil over medium high heat until it is very hot but not quite smoking. Add pork
and sear it, turning as necessary, until it is golden brown on all sides, about 4 minutes. Remove the pork to a plate and the pot from the heat and
allow it to cool, briefly. Add the chile mixture, stirring well to incorporate any caramelized pieces of pork and juices from the bottom of the pot.
Put the pork back in the pot, fat side up, replace it on the burner and heat until the sauce just begins to bubble lightly, but do not bring it to a
complete boil. Place the pot in the preheated oven and bake, uncovered, until pork reaches an internal temperature of between 145 and 150 degrees,
(about 30 minutes per pound for a roast with two loins tied together, or a total of about 1 hour for a single loin) spooning some of the sauce over it
every 15 minutes. Remove the pork from the pot, and allow it to rest for 5 minutes, then slice it into servings. While the meat is resting, reduce the
sauce if it is too thin.
Spoon some sauce on each of 4 serving plates, and top with a slice of pork.
Mexican-style white rice and sauteed nopalitos or squash go well with this dish.
[Edited on 6-25-2010 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Jeez, Gypsy..you got me watering at the mouth. (which is not a pretty sight)
I'm heading for the tienda to buy some pork. 
I do what the voices in my tackle box tell me.
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noproblemo2
Super Nomad
Posts: 1088
Registered: 4-14-2006
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Can't wait to try this !! Thanks 
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Alan
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Registered: 4-6-2005
Location: Yucaipa, CA/La Paz
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What is Vampiro? I have seen it on several menus? Also curious about Alhambro
In Memory of E-57
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Gypsy Jan
Ultra Nomad
Posts: 4275
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Vampiro equals Vampire
The sauce for the dish when finished is a beautiful color of red.
Soon to come, my version of Roast Chupacabra.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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noproblemo2
Super Nomad
Posts: 1088
Registered: 4-14-2006
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Now that will be interesting 
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