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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
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:30
Preparation
1:30
COOKING
2:15
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)Dijon mustard
-
1/2 cup
(125 mL)tomato paste
-
juice and zestYou might like:
![]()
Flyer Deal
(1)
LIMES
$3.99 ea.
1 lb PRODUCT OF MEXICO
-
2 lb
(900 g)pork loin roast
-
4
garlic cloves cut in sliversYou might like:
![]()
Flyer Deal
(1)
LOCAL GARLIC
$3.99 ea.
115 g PRODUCT OF ONTARIO
-
salsa:
-
3
diced Tomato
-
1
finely chopped red onionYou might like:
![]()
Flyer Deal
(1)
JUMBO RED SWEET ONIONS
$1.99 /lb
PRODUCT OF CANADA CANADA No. 1 GRADE
-
1
green pepper, diced
-
2 Tbsp.
(30 mL)ground coriander
-
2 Tbsp.
(30 mL)dried thyme
-
1/4 cup
(60 mL)fresh parsley, chopped
-
1 Tbsp.
(15 mL)liquid honey
-
juice of 1 lemon
-
1 tsp.
(5 mL)ground cayenne pepper
-
Tabasco sauce
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
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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