Roast Pork with Pumpkin Seed Sauce Recipe
Ingredients
| Ancho chile | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Coarse salt | 2 Tablespoon | |
| Rosemary | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| 2 to 2-1/2 lbs. boneless pork loin | ||
| Olive oil | 1 Tablespoon | |
| 2 poblano chiles | ||
| Raw pumpkin seeds | 1 Cup (16 tbs) (Sauce:) | |
| Chicken broth | 1/2 Cup (16 tbs) (Sauce:) | |
| 2 toasted white bread slices | ||
| Cilantro | 1/2 Cup (16 tbs), chopped (Sauce:) | |
| Onion | 1/2 , chopped (Sauce:) | |
| Garlic | 2 Clove (5gm), minced (Sauce:) | |
| Butter | 2 Tablespoon (Sauce:) | |
| Heavy cream | 1 Cup (16 tbs) (Sauce:) | |
Directions
Stem, seed and mince the ancho chile.
Place in a bowl, add next 4 ingredients and mix well.
Rub over the pork, cover and refrigerate overnight.
Heat olive oil in a skillet and brown the pork.
Roast in a 350° oven about 1 hour or until done.
Cut pork into slices.
Arrange on a platter and spoon the sauce over.
Sauce: Roast, peel and seed the chilies.
Heat a skillet, add the pumpkin seeds and toast until they pop.
Put into blender with the chilies, broth, toast, cilantro, onion and garlic.
Puree until smooth.
Melt the butter in a saucepan.
Stir in the puree and simmer 15 minutes.
Add the cream and bring to a boil.
Place in a bowl, add next 4 ingredients and mix well.
Rub over the pork, cover and refrigerate overnight.
Heat olive oil in a skillet and brown the pork.
Roast in a 350° oven about 1 hour or until done.
Cut pork into slices.
Arrange on a platter and spoon the sauce over.
Sauce: Roast, peel and seed the chilies.
Heat a skillet, add the pumpkin seeds and toast until they pop.
Put into blender with the chilies, broth, toast, cilantro, onion and garlic.
Puree until smooth.
Melt the butter in a saucepan.
Stir in the puree and simmer 15 minutes.
Add the cream and bring to a boil.
Chef
