Bone-in Pork Loin Roast Adobada Style
1 pound dried New Mexico red chiles
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon onion powder
½ teaspoon cinnamon
½ cup white vinegar
½ cup orange juice
1 teaspoon salt
- Remove stems and seeds from dried chile, place in a pot and cover with water. Over high heat bring chile to a boil. Lower heat and simmer for 10 minutes.
- Using tongs transfer chiles to a blender add water from the pot to the blender but not to cover chile completely. Blend for a few seconds until chile is chopped but not pureed. Add more water as needed, it should have a chunky consistency and not too liquidy.
- Using a food mill, sieve or chinois add the blended chile and puree to a smooth sauce. Some of the remaining pulp can be added back to the marinade if desired.
- Add all the spices and 1/2 cup of pulp to the sauce and stir to incorporate.
8 lbs Bone-in Pork Loin Roast
- Clean the top portion of the meat and in between the bones. Score the fat cap so the marinade will penetrate the meat. Place the roast in a glass dish.
- Pour half the marinade on one side of the pork roast and smear over the sides. Flip the roast and pour the rest of marinade over the roast, make sure all sides of the roast are covered with the marinade. Cover with plastic wrap and place in the refrigerator for a minimum of 6 hours; best if left over night.
- Preheat oven to 375°. Place the roast in a roasting pan with a wire rack at the bottom to keep it from burning. Cover bones with foil. Place the whole roast in the oven.
- Cook until pork reaches an internal temperature of 145 degrees. General rule is 20 minutes per pound. Check the internal temperature by inserting a meat thermometer into the center of the roast.
- Remove from the oven, loosely cover with foil and let it rest for 30 minutes before cutting.
Lentil and Roasted Acorn Squash Salad
2 cups green lentils
1 small onion, quartered
1 clove garlic, smashed
1 bay leaf
¼ teaspoon red pepper flakes
4 cups water
- In a medium sauce pan add the water, lentils, onion, garlic, bay leaf and the red pepper flakes. Over high heat bring to a boil. Reduce heat to medium. Simmer for 25 minutes until tender.
- Remove from heat and drain cooking liquid. Take out the onions, garlic and bay leaf. Put the lentils in a large mixing bowl and set aside.
1 large acorn squash
1 tablespoon chopped thyme
Salt and pepper
- Preheat oven to 375°.
- Cut squash in half and remove seed with a spoon.
- Cut into quarters.
- Place in a bowl and toss with olive oil, thyme, salt and pepper. Bake for 25 minutes until fork tender. Remove from oven and cool slightly.
3 tbsp white wine vinegar
1 tsp minced garlic
1 tbsp chopped cilantro
1 tsp chopped chives
1/3 cup olive oil
¼ cup Greek yogurt
Juice of one lemon
Salt and pepper
- In a large bowl, whisk together the vinegar, lemon juice, garlic and chives. Next, drizzle in the olive oil and whisk until smooth. Add the yogurt and continue whisking. Season with salt and pepper to taste.
- To serve, place one quarter of the roasted squash on a plate. Spoon warm lentils onto squash. Drizzle the creamy vinaigrette to finish. Optional topping caramelized onions, crispy bacon crumbs or chopped scallions.