Pork Loin in Salsa
- 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.
- 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
- 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.
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.
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.