Close Roasted Pork With Ancho Cinnamon And Coccoa Recipes

PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
• Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
• Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
• Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.

CLOSE-ROASTED PORK WITH ANCHO, CINNAMON AND COCOA

Steps:

• 1. Season the meat. In a small bowl, combine the mole seasoning, salt, and sugar. Rub all over the pork shoulder and place on a plate. Marinate for 1 hour unrefrigerated, or 2 to 24 hours refrigerated. 2. Prepare the meat for roasting. Preheat the oven to 275 F. Place the pork in a Dutch oven or deep-lidded roaster just big enough to hold the roast snugly. Scatter the garlic cloves around the roast. Place a large piece of aluminum foil over the pot, then press the lid down securely. Alternatively, wrap the meat in a tightly sealed foil package (make sure the seam is at the top so the juices don't leak out) and place the package in an ovenproof skillet or casserole. 3. Roast the meat. Roast the pork until very tender and practically falling apart, 3-3/4 to 4 hours. Transfer the roast to a platter and cover with foil. 4. Defat the roasting juices. Pour the juices into a sauceboat and place in the freezer for 10 minutes. Spoon off the fat that has risen to the top. 5. Serve the meat. Pull the meat apart or slice it across the grain and arrange on a platter. Pour some of the juices over and pass the rest. Save any remaining juices for heating up leftovers.

SLOW GRILLED ANCHO RUBBED PORK

Steps:

• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
• For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
• For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

CINNAMON PORK LOIN AND POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the pork roast in a medium baking dish. Season red potatoes with salt and pepper, and arrange around the roast. Place sweet potatoes and cinnamon in a resealable plastic bag, and shake to coat. Arrange sweet potatoes around the roast. Place apple over the roast and potatoes. Top with butter slices. Seal baking dish tightly with foil.
• Cook 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
• In a medium saucepan over medium heat, blend the milk, water, chicken bouillon, beef bouillon, and cornstarch until the bouillon cubes are dissolved and the mixture is thickened. Serve with the pork roast and potatoes.

ORANGE-CINNAMON PORK SIRLOIN ROAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine olive oil, orange zest, paprika, cinnamon, cumin, and pepper in a small bowl; mix to form a paste.
• Apply paste to the top and sides of the roast. Feel free to apply all around the roast if desired. Place pork in a roasting pan.
• Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the roast reads 145 degrees F (63 degrees C), 40 to 50 minutes.
• Remove from the oven and tent with foil. Allow to rest at least 10 minutes before slicing and serving.

CINNAMON PORK ROAST

Steps:

• Combine the cinnamon, salt, pepper, onion, sugar, and garlic. Blend in 1 tsp of soy sauce. If too thick to spread, add another tsp of soy sauce.
• Rub mixture onto the pork loin.
• Refrigerate at least 3 hours, can be overnight.
• Grill pork over medium-low indirect fire until the internal temperature is 155 degrees, about 1 1/4- 1 1/2 hours.
• Allow to rest 5-10 minutes.
• Cut into thin slices.

CLOSE-ROASTED PORK WITH ANCHO, CINNAMON AND COCCOA

Steps:

• 1. Season the meat. In a small bowl, combine the mole seasoning, salt, and sugar. Rub all over the pork shoulder and place on a plate. Marinate for 1 hour unrefrigerated, or 2 to 24 hours refrigerated. 2. Prepare the meat for roasting. Preheat the oven to 275 F. Place the pork in a Dutch oven or deep-lidded roaster just big enough to hold the roast snugly. Scatter the garlic cloves around the roast. Place a large piece of aluminum foil over the pot, then press the lid down securely. Alternatively, wrap the meat in a tightly sealed foil package (make sure the seam is at the top so the juices don't leak out) and place the package in an ovenproof skillet or casserole. 3. Roast the meat. Roast the pork until very tender and practically falling apart, 3-3/4 to 4 hours. Transfer the roast to a platter and cover with foil. 4. Defat the roasting juices. Pour the juices into a sauceboat and place in the freezer for 10 minutes. Spoon off the fat that has risen to the top. 5. Serve the meat. Pull the meat apart or slice it across the grain and arrange on a platter. Pour some of the juices over and pass the rest. Save any remaining juices for heating up leftovers.