Ancho-And Chipotle-Rubbed Pork Loin

* Exported from MasterCook II *

ANCHO-AND CHIPOTLE-RUBBED PORK LOIN

Recipe By : COOKING LIVE SHOW #CL8789
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dried Ancho chilies
2 dried chipotle chilies (or 2 chipotles canned in
1 teaspoon minced garlic
1 tablespoon lard (you may substitute vegetable oil)
1 tablespoon ground cumin
Pinch of ground cloves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 boneless loin of pork (about 1 1/2 to 2 pounds)
1 medium white onion, very thinly sliced


Toast the dried chilies by putting them in a preheated 200 degree
oven for
3 minutes; you should smell them toasting when you open the oven
door. (If
using canned chipotles, toast only the Ancho.) Remove the toasted
chilies
from the oven and open them up. Remove and discard the seeds and
stems.
Place the chilies in a bowl and cover with hot water.

When chilies are soft (after about 15 minutes), remove them from the
water
and place them (or the Ancho and the canned Chipotle) in the work
bowl of a
food processor, along with the garlic, lard, cumin, cloves, salt, and
pepper. Pulse to make a rough paste. Rub the paste all over the pork
loin
with your fingers. Cover the rubbed pork and refrigerate for 8 hours.
Remove it from the refrigerator 1 hour before you're ready to put it
in the
oven.

Make a bed of half the sliced onion in the clay pot. Lay the
marinated pork
loin over it. Cover the pork with the remaining onion.

Most clay pots call for soaking the lid and then placing the entire
pot,
with food inside, in a cold oven before turning on the heat. Follow
the
instructions for your pot. In any case, the oven should be set at 300
degrees. Once the oven is hot, cook the roast for 1 hour. Do not open
the
pot. After an hour, remove the roast from the oven. Let it sit in its
broth
for 10 minutes. Slice the roast thinly and serve.

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