How To make Ancho And Chipotle Rubbed Pork Loin
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.
How To make Ancho And Chipotle Rubbed Pork Loin's Videos
Orchids & BBQ Chipotle and Ancho Chili cured smoked pork. #orchids #bbq
Chipotle & Ancho Dry Brine.
1/4 cup Brown sugar
4 Tbsp kosher salt or sea salt
2 Tbs black pepper
4 Tbsp ancho chili powder or commercial chili powder will work in a pinch.
1-2 Tbsp chipotle chili powder or to taste
2 tsp ground cumin seed
1 tsp ground coriander seed
2 tsp Mexican or regular oregano
1/4 tsp each cinnamon, allspice
grated lime and orange zest to taste
2Tbsp garlic powder
2Tbsp onion powder
.02% Instacure No.1 per weight of the meat (optional)
Rub thoroughly into meat coating well, place in ziplock bag at least overnight or 1 day for each pound of roast. massage meat everyday. Rinse off brine if Instacure 1 is used and smoke low and slow till tender or roast in oven at 325°F according to weight of roast.
Thanks for watching & enjoy, hope you try the rub, it's really good!
Baked Honey Garlic Pork Tenderloin | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 pork tenderloins (trimmed -- about 2-2½ lbs)
▢1 tablespoon oil
▢½ teaspoon seasoning salt
▢⅔ cup clear honey
▢¼ cup low sodium chicken broth (or sub water)
▢2 tablespoons low sodium soy sauce
▢2 tablespoons minced garlic
▢1 tablespoon apple cider vinegar
▢¼ teaspoon salt
▢1½ tablespoons corn starch
▢⅛-¼ red pepper flakes (optional - highly recommended!)
Instructions
Preheat the oven to 400 degrees F and lightly grease a 9x13 baking dish.
Place tenderloins in baking dish, brush with oil and season all over with seasoning salt.
Whisk together honey, broth, soy sauce, garlic, vinegar, salt, corn starch and red pepper flakes.
Pour sauce around pork tenderloin in pan -- avoid pouring on top of pork as it will prevent it from browning.
Bake, uncovered, for 15-20 minutes until a meat thermometer reads at least 140 degrees F. Remove from the oven and cover to rest for 10 minutes.
Slice pork tenderloin and serve with sauce.
Taco Tuesday: Slow-Grilled Pork Shoulder with Ancho Barbecue Sauce
OK, a bunch of the last Taco Tuesday recipes have been about eating low on the food chain. That is, eating more vegetables. Which I personally think is a good idea when you’re talking about weekday meals.
But this week? We’re taking it in the opposite direction with a slow-grilled bone-in pork shoulder roast with ancho barbecue sauce. I admit, this isn’t quite a weeknight dish. It’s more suited for a backyard summertime celebration.
We’ll start with the ancho BBQ sauce, which really begins with a foundation of red chile adobo, the same adobo that you’ll smear on the pork as a marinade. The rest is added to a saucepan with caramelized onions and fire-roasted tomatoes. To give the mixture a more recognizable barbecue sauce flavor, I’ve called for a splash of vinegar, agave nectar and Worcestershire sauce.
As for cooking the pork, I know not everyone has one of those kamado grills that I’m using here, so my recipe steps you through using a gas or charcoal grill. Whatever you’re cooking on, you’re aiming for a low, consistent temperature (275 to 300 degrees) until the shoulder reaches 190 degrees at the thickest part.
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How To Make Dried Ancho Peppers and Dried Guajillo Chilis Sauce - Recipe
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Ingredients:
3 dried chile ancho -
2 dried chile guajillo -
2 cloves of garlic
Cinnamon
¼ of an onion
Salt
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COOKING CHIRIZO STUFFED PORK LOIN WITH CHIPOTLE CREAM
Pork Recipe:
8lbs pork loin
2lbs chirizo
1 cup chop tomato
1large onion
2 tlbs chop garlic
2 tsp oregano
2tsp cumin
2 tsp black spice
2 cups panko bread crumbs
1/2 cup cilantro stem
Butcher twine
Sauce recipe:
1 cup white wine
1 large onion
1 tlbs garlic
1 tlbs oregano
1 tbls cumin
2 tsp black pepper
4 cup cream
3 tbls Chipotle adobo
1 tsp xanthan gum
1/2 cup cilantro leafs
Pork Tenderloin with Ancho Chili Sauce, Asparagus, and Homestyle Mashed Potatos
How to make a meal of Pork tenderloin with ancho chili sauce, asparagus, and home style mashed potato's.