Pork Loin in Salsa Recipe
- Cook Time: 2 Hours, 30 Minutes
- Yield: 4
- A savory pork loin dish coated in Las Palmas® Red Chile Sauce, guaranteed to give you a taste of El Viejo México in each bite.
Ingredients
- 3 lb pork loin
- 1/4 cup olive oil
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 tsp dried oregano
- 2 tbsp all-purpose flour
- 1 large onion, sliced
- 3 cup white wine
- 3 cup chicken stock
- 20 oz Medium Red Chile Sauce
Directions
- Remove as much fat from the pork as possible. Rub with the oil, salt, pepper and oregano.
- Sprinkle the whole meat with the flour, pressing with your fingers to make sure that the flour sticks to the meat.
- Place the sliced onion on top of the pork, cover and refrigerate overnight.
- Preheat the oven to 400 degrees. Place the pork loin in a baking pan and roast, uncovered, for 10 to 15 minutes or until the surface is lightly browned.
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Add the stock and wine mixture, cover the pan and lower the oven to 325 degrees. Roast for 1 ½ 2 hours or until the meat is tender.
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Transfer the pork to a platter. Strain the pan juices into a heatproof bowl. Rinse out the pan with ¼ cup of water and strain into the bowl.
- In a saucepan, heat a tablespoon of olive oil and add the 2 cans of red chile sauce. Add the pan juices and cook for 5 minutes.
- As soon as the mixture begins to simmer, remove from the heat. Before serving, slice the pork loin and cover with the sauce.
