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Spicy Mexican Roast Pork
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| Artist: |
_ |
| Categories: |
Entrees, Hot & Spicy, Meats, Mexican, North American, Pork, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| kg | pork fillet for roasting | | 10
| x | garlic cloves | | 4
| x | chili peppers | | x | salt and cayenne pepper | | 1
| cup | white wine | | 1/2
| small | pork or beef bouillon cube | | 2
| tsp | flour | | 2
| tbsp | butter |
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Procedures:
| 1 | Preheat oven to 375 F (180 C). | | 2 | Tie the pork up using a string to keep the shape consistent. Season with salt and cayenne pepper. Make small incisions around the pork, then insert garlic cloves and sliced chili peppers in them. | | 3 | Wrap the pork in aluminum foil. Transfer to a baking dish, then bake in the oven for 60 - 90 minutes, until cooked. | | 4 | Transfer the roast pork to a serving dish, reserving the drippings for the sauce. | | 5 | For the sauce, combine the flour and butter. This is called the *Beurre Manier*. | | 6 | Transfer the drippings to a sauce pan, then add the pork bouillon cube and wine. Bring to a quick boil. | | 7 | Add the flour - butter mixture to the sauce. Simmer until it has thickened. Make sure to simmer the sauce long enough to remove the starchy flavor of the flour. | | 8 | Serve the roast pork with the sauce and rice or grilled corn. |
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