4 pounds boneless pork loin roast, trimmed
1 tablespoon olive oil
2 cups tomatoes (about 2 medium), chopped and seeded
1 medium onion, chopped
1/2 cup chopped fresh cilantro
1 tomatillo (about 1/3 cup), peeled, chopped (optional)
4 cloves garlic, minced
1 jalapeño pepper, chopped, seeded (optional)
1 4-ounce can chopped green chilies, drained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground coriander
Servings: 16
1. Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillo, garlic, jalapeño pepper and chilies; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled.
2. Heat oven to 325ºF. Spray shallow baking pan with nonstick cooking spray. Using sharp knife, cut 8-10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan. Roast for about 1 1/2 hours, or until meat thermometer registers 155ºF. Let stand 10 minutes before slicing.
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Cuisine: Southwest
1 tablespoon olive oil
2 cups tomatoes (about 2 medium), chopped and seeded
1 medium onion, chopped
1/2 cup chopped fresh cilantro
1 tomatillo (about 1/3 cup), peeled, chopped (optional)
4 cloves garlic, minced
1 jalapeño pepper, chopped, seeded (optional)
1 4-ounce can chopped green chilies, drained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground coriander
Servings: 16
1. Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillo, garlic, jalapeño pepper and chilies; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled.
2. Heat oven to 325ºF. Spray shallow baking pan with nonstick cooking spray. Using sharp knife, cut 8-10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan. Roast for about 1 1/2 hours, or until meat thermometer registers 155ºF. Let stand 10 minutes before slicing.
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Cuisine: Southwest
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