Name: Christmas Spicy Pork Loin
Prep time: 210 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 kilos pork loin; 1/2 onions, small; 2 pinches pepper; 2 cloves; 1 pinch cumin; 9 tablespoons salt; 1 liter orange juice; 1/2 cups apple cider vinegar; 100 grams guajillo chile; 1/4 onions; 1/2 heads garlic; 50 grams ancho chile; 1/4 cups apple cider vinegar; granulated chicken bouillon; 1/2 kilos new potatoes; butter; salt, to taste; pepper, to taste

Preparation

3h 30 mins

Medium

FOR MARINADE: Blend 1/2 onion, pepper, cloves, cumin, salt, vinegar, and orange juice, incorporating everything into a container with the previously washed loin. Let it marinate overnight in the refrigerator, ensuring to bathe it in the same juice, even piercing the meat with a fork to allow the juice to penetrate. FOR THE SAUCE: Open, devein, and boil guajillo and ancho chiles in water along with 1/4 onion and 1/2 head of garlic. After boiling, soak for 30 minutes in 1/4 vinegar. Then blend all the chiles with the onion and garlic, strain, and cook while seasoning with salt and Knorr Swiss. (Try to make it a bit saltier than usual) FOR THE BABY POTATOES: Wash well and fry with butter, salt, and pepper. (It doesn't matter if they are not fully cooked, as they will be put in the oven and finished cooking there) BAKE: Preheat the oven to 200° for half an hour before. Grease the entire baking dish where the loin will be baked, pour in the sauce and the potatoes along with the loin (do not pour all the marinade juice). Bake in the oven for approximately 3 hours, checking every hour and basting the loin with its own sauce. After 3 hours, ensuring the meat is tender, remove from the oven, let rest, slice, and serve.