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4 jalapeno peppers, grilled
3 hot fleshly peppers, such as poblano,
grilled
1.5 cup orange juice
1/2 medium onion, sliced
1 head of garlic cloves, peeled
1/3 cup cider vinegar
1 tsp cumin seeds
1 tsp coriander seeds
1/2 cinnamon stick
2 tbsp soy sauce
1 tsp salt
3.5 lb loin of pork
2 tbsp lard or shortening |
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Method :
Remove seeds and most of the skin from the pepper. Warm orange juice,
and puree with the peppers, onion, and garlic in a food processor. Stir
in vinegar. Use a spice grinder or a mortar and pestle to grind the
cumin, coriander, and cinnamon. Add spices and salt to puree. Place meat
in a nonreactive lidded dish. Pour mixture over meat, cover, and
refrigerate for at least 6 hours or overnight. Remove dish from
refrigerator an hour before starting to cook meat. Preheat oven to 350F.
Scrape sauce from meat back into the dish.
Slather the loin with lard or shortening. Roast for about 30 minutes per
pound, basting often with the sauce. The internal temperature of the
meat should reach 165F. Remove meat from oven and sear in a large
skillet for a minute or two each side to brown. Set on a warmed serving
dish. Degrease sauce in roasting pan, boil, briefly, with any leftover
marinade, and serve with the sliced loin. The sauce will be heavy and
spicy - use as you would horseradish.
Serves 6
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