Tomatillo Braised Pork Loin. I've been saving this recipe to post after my recent trip to Chicago where I had dinner at one of Rick Bayless's restaurants, Frontera Grill. Kate, at A Spoonful of Thyme, recently posted this winner and I knew I would love it, not only because Rick's food is out of. Add some more green chilies and some cilantro and you have what might be the state dish of New Mexico.

Ribs and shoulder are what you should be looking at. Pork chops are browned, then braised in an enticingly seasoned tomato sauce. This simple recipe for pork will make quite an impression at the dinner table. You can cook Tomatillo Braised Pork Loin using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Tomatillo Braised Pork Loin

1. Prepare 3 lb of pork loin.
2. It's 2 of jars Frontera Tomatillo Salsa.
3. Prepare 64 oz of chicken stock.
4. You need 2 tbsp of onion powder.
5. Prepare 2 tbsp of garlic powder.
6. You need 2 tbsp of paprika.
7. You need 2 tbsp of ground coriander seed.
8. You need 1 tbsp of roasted ground cumin.
9. You need 1 tbsp of dried Mexican oregano.
10. It's 1 tbsp of orange peel seasoning.
11. It's 1 tbsp of ground white pepper.
12. Prepare 1 tbsp of ground ancho chile.
13. You need 1 of salt.
14. You need 1 of vegetable oil; as needed.

Pork loin is studded with rosemary, seared with onion and garlic, and then braised in wine until tender. This simple braised pork loin dish is comforting as heck yet impressive enough to share with company. The pork is slowly simmered until tender and finished with a rosemary-infused sauce. See the Recipe for Pork Loin Braised in Milk and Cream»James Baigrie.

Tomatillo Braised Pork Loin step by step

1. Heat vegetable oil in a large roasting pan. Toss pork loin with enough oil to cover. Season with dried spices..
2. Saute pork with fat side down. After approximately 3-5 minutes on medium heat the pork loin should have a nice sear. Turn over and repeat to the other side. The pork loin will not be fully cooked after searing both sides! Remove from pan and set aside..
3. Add chicken stock. Scrape up any brown bits with a wooden spoon. Once the fond is incorporated, return the pork loin back to the pot. Pour salsa over pork. The liquid level should not exceed the height of the pork loin..
4. If the liquid is higher than the pork loin, remove pork loin and reduce liquid before returning pork back to the pan..
5. Bring to a simmer and cover. Cook for approximately one hour or until pork is tender and cooked to desired level of doneness..
6. Variations; Tequila, apple cider, tamarind, epazote, cilantro, fresh mirepoix, potatoes, garlic bulbs, celery root, mustard.

Add pork, browning on all sides. Add onion, leek, and carrot to Dutch oven Pour wine mixture over pork in slow cooker; add plums and bay leaves. Pork in Tomatillo Sauce, One of the most common changes to this recipe is the type of peppers used for the sauce. If you go south to the Peninsula of Yucatan, the sauce will include their own chile verde, a very mild pepper that is widely available in that area. Braising the pork gives a deep flavor to what can be a rather bland meat.