lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, January 18, 2016

Tomatillo Pork Roast

Not the prettiest of meals, but one of the tastiest. I served this simple pork roast with one of my favorite sides, Mexican Sour Cream Rice. I would have despised the rice as a kid, but now I cannot get enough.  Miss F loves anything with tomatillo salsa, I always have a jar on hand.  In fact, she had an extra little cup of it for dipping.  I also replaced the green chiles in the rice with tomatillo salsa, but that still didn't convince her to have any.  We enjoyed this pork roast sliced one night, then had it shredded in flautas the next.  I love anything that I can stretch over multiple meals, makes things much easier.
Tomatillo Pork Roast

1 teaspoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
1 two pound pork loin roast
¼ cup tomatillo salsa

Preheat the oven to 375 degrees. Lightly grease a small roasting pan. Stir together the brown sugar, garlic powder, onion powder, chili powder, cumin, salt and cayenne pepper. Coat the pork loin with the spice mixture and place in the roasting pan. Spoon the salsa overtop of the roast. Roast for 1 hour, until the center of the roast reaches 140 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. Slice and serve.
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