6 medium dried ancho peppers, seeded and torn into pieces
\nBoiling water
\n1\/2 C. chopped onion
\n3 large garlic cloves, sliced
\n2 tsp. granulated sugar
\n1\/2 tsp. ground cumin
\n1 bay leaf
\n1\/2 tsp. grated orange zest
\n1\/4 tsp. dried oregano leaves
\n1\/4 tsp. dried thyme leaves
\n1 tsp. corn oil
\n1 1\/2 C. low-sodium chicken broth
\n1\/2 C. fresh orange juice
\n1\/4 C. cider vinegar
\n1 tsp. pureed canned chipotle peppers in adobo sauce
\nOne 2-pound 13-ounce boneless pork loin
\n1 C. thinly sliced red onions
\n1 small navel orange, sliced
\n6 large or 10 small pimiento-stuffed green olives, sliced<\/p>\n
In medium nonstick skillet, toast ancho peppers over medium heat, stirring constantly, 30 seconds, until fragrant. Transfer toasted peppers to medium bowl; add boiling water to cover. Let stand 15 minutes. Drain peppers; transfer to food processor or blender. Add chopped onion, garlic, sugar, cumin, bay leaf, zest, oregano and thyme; puree until almost smooth. In same skillet, heat oil; add ancho pepper mixture. Cook over medium-high heat, stirring frequently, 3-5 minutes, until very thick. Add 1\/2 C. of the broth, the juice and vinegar; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, 30 minutes. Remove from heat; cool to room temperature. In small bowl, combine remaining 1 C. broth, 1\/3 C. of the ancho pepper mixture and the pureed chipotle peppers; cover. In gallon-size sealable plastic bag, combine remaining ancho pepper mixture and pork. Seal bag, squeezing out air; turn to coat pork. Refrigerate ancho pepper mixture and pork overnight. Preheat oven to 400oF. Spray roasting pan and rack with nonstick cooking spray. Drain pork; discard marinade. Place pork on prepared rack; roast 10 minutes. Reduce oven temperature to 325oF; roast 1 1\/4 hours, until meat thermometer registers internal temperature of 175oF (do not overcook). Transfer roast to serving platter; keep warm. Add 1\/2 C. water to roasting pan; place pan over medium heat. Cook, stirring constantly, scraping up browned bits from bottom of pan; remove and discard any at that rises to surface. Add reserved ancho pepper mixture; stir to combine. Transfer ancho pepper mixture to small saucepan; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Slice pork. Top pork with small amount of ancho pepper mixture; surround with red onion, orange and olive slices. Serve with remaining ancho pepper mixture.<\/p>\n
Yield: 12 servings
\nServing Size: 3oz. Pork & 3 T. Sauce<\/p>\n
Calories: 205
\nFat: 8g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 medium dried ancho peppers, seeded and torn into pieces Boiling water 1\/2 C. chopped onion 3 large garlic cloves, sliced 2 tsp. granulated sugar 1\/2 tsp. ground cumin 1 bay leaf 1\/2 tsp. grated orange zest 1\/4 tsp. dried oregano leaves 1\/4 tsp. dried thyme leaves 1 tsp. corn oil 1 1\/2 C. low-sodium chicken broth 1\/2 C. fresh orange juice 1\/4 C. cider vinegar 1 tsp. pureed canned chipotle peppers in adobo sauce One 2-pound 13-ounce boneless pork…<\/p>\n