- 4 pound pork loin roast, boneless
- 1 tablespoon olive oil
- 2 medium tomatoes, chopped and seeded
- 1 medium onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1 tomatillo, peeled, chopped, optional
- 4 cloves garlic, minced
- 1 jalapeno chile, chopped, seeded, optional
- 1 4-oz can green chiles, chopped and drained
- 1/2 teaspoon oregano leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon coriander
Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillos, garlic, jalapeno pepper and chilies; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled.
Heat oven to 325 degrees F. Spray shallow baking pan with nonstick cooking spray. Using sharp knife, cut 8-10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan. Roast for about 1 1/4 hours (about 20 minutes per pound), or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing.
Your family will say "ole" when they try this southwest roast. Enjoy with Chile Corn Pudding and baked sweet potatoes.
Calories: 141 calories
Protein: 22 grams
Fat: 5 grams
Sodium: 40 milligrams
Cholesterol: 56 milligrams
Saturated Fat: 1 grams
Carbohydrates: 2 grams
Fiber: 1 grams