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Mexican Roast Pork 2013-08-06 https://www.metro.ca/userfiles/image/recipes/roti-porc-mexicaine-1579.jpg PT30M PT1H30M PT2H15M

Preheat the oven to 175°C (350°F).Mix the mustard, tomato paste and lemon juice.Make small incisions in the roast and insert the garlic slivers.Brown the roast on each side.Brush with the mustard mixture.Bake in the oven for 70 min./kg 35 min./lb.When half-cooked, insert the meat thermometer in the middle of the roast and cook until the internal temperature reaches 70°C or (170°F).In the meantime, mix the salsa ingredients in a bowl. Set aside in the refrigerator.Remove the roast from the oven and place it on a cutting board. Cover with a sheet of aluminum foil and let it sit 15 minutes.Slice and serve with the salsa and mashed potatoes.

6 Chef Soeur Angèle

4 9 5 3

1/4 cup (60 mL) Dijon mustard 1/2 cup (125 mL) tomato paste juice and zest 2 lb (900 g) pork loin roast 4 garlic cloves cut in slivers

Mexican Roast Pork

Rate this recipe

9 Votes

Gluten-free
Lactose-free

servings

0:30

Preparation

1:30

COOKING

2:15

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1/4 cup
(60 mL)
Dijon mustard

1/2 cup
(125 mL)
tomato paste

juice and zest

2 lb
(900 g)
pork loin roast

4

garlic cloves cut in slivers

salsa:

3

diced Tomato

1

finely chopped red onion

1

green pepper, diced

2 Tbsp.
(30 mL)
ground coriander

2 Tbsp.
(30 mL)
dried thyme

1/4 cup
(60 mL)
fresh parsley, chopped

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1 Tbsp.
(15 mL)
liquid honey

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375 g

juice of 1 lemon

1 tsp.
(5 mL)
ground cayenne pepper

Tabasco sauce

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Preparation

Preheat the oven to 175°C (350°F).

Mix the mustard, tomato paste and lemon juice.

Make small incisions in the roast and insert the garlic slivers.

Brown the roast on each side.

Brush with the mustard mixture.

Bake in the oven for 70 min./kg 35 min./lb.

When half-cooked, insert the meat thermometer in the middle of the roast and cook until the internal temperature reaches 70°C or (170°F).

In the meantime, mix the salsa ingredients in a bowl. Set aside in the refrigerator.

Remove the roast from the oven and place it on a cutting board. Cover with a sheet of aluminum foil and let it sit 15 minutes.

Slice and serve with the salsa and mashed potatoes.

Source : Chef Soeur Angèle

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Lactose-free recipes

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