Delicious spicy pork loin accompanied by baby potatoes. I really like this recipe; I hope you enjoy it. Make it, and you will see that you won't regret it.
FOR MARINATING: Blend 1/2 onion, pepper, cloves, cumin, salt, vinegar, and orange juice, and incorporate everything in a container with the previously washed loin. Let it marinate overnight in the refrigerator, ensuring to moisten it in the same juice, even poking the meat with a fork to help the juice penetrate.
FOR THE MARINADE: The huajillo chiles and ancho chiles are opened, deveined, and boiled in water along with 1/4 onion and 1/2 head of garlic. After boiling, they are soaked for 30 minutes in 1/4 vinegar. Then all the chiles are blended with the onion and garlic, strained, and cooked with salt and Swiss cheese seasoning. (Be sure to make it a little saltier than usual)
FOR THE BABY POTATOES: They are washed well and fried with butter, salt, and pepper. (It doesn't matter if they are not fully cooked, as they will go into the oven)
BAKE: Pour the marinade and the potatoes over the loin, being sure to pour out a little of the juice first to marinate. Let it cook in the oven for about 3 hours, checking every hour and basting the loin with its own sauce. After 3 hours, and ensuring that the meat is tender, remove from the oven, let it rest, slice, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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