How to Make Roasted Pork Loin with Chipotle Paste

If you are one of those people who are not in love with the idea of eating turkey roasted pork loin is a great alternative for you. Pork loin is considered the ‘other white meat’ and is very tasty. Do not confuse pork loin with tenderloin as tenderloins cook much faster than a roasted pork loin.

This recipe is spicy. So if you are not fond of the heat you might not want to make it! You will need 3 ancho chiles, 3 guajillo chiles and 2 chipotle chiles. You need these to be dry pods which you will rehydrate. Look for these in the Hispanic area at your grocery store or at any Latin American market. This meal is packed in flavor and quite low in fat.

Imagine all those chilies combined into one – so much smokiness and nutiness and heat! Once it has slowly cooked you will have a highly enjoyable crust on each bite or tender roasted pork loin. Wow, my mouth is watering just writing about it!

Roasted Pork Loin with Chipotle Paste

Servings: 12
Prep Time: 45 minutes
Cook Time: 4-5 hours
Total Time: 5-6 hours

Ingredients:
1 pork loin (5 to 6 pounds)
3 dried ancho chilies
3 dried guajillo chilies
2 dried chipotle chilies
5 garlic cloves, peeled
¼ cup olive oil
1 tablespoon cumin
¼ cup soaking liquid (from chilies)
1 tablespoon dried oregano
2 teaspoons salt
2 teaspoons black pepper
Water for the roasting pan

Instructions:

• Toast the Chilies
  Heat a dry skillet over medium heat. Add the ancho, guajillo, and chipotle chilies and toast them until they form blisters, about 2-3 minutes on each side.

• Soak the Chilies
  Transfer the toasted chilies to a bowl and cover them with boiling water. Weigh them down with a small plate to keep them submerged. Let them soak for 20-30 minutes until soft.

• Prepare the Pork
  Preheat your oven to 325°F (165°C). Rinse and pat dry the pork loin. Place it on a rack in a roasting pan.

• Make the Chili Paste
  Stem and seed the rehydrated chilies. In a blender, combine the chilies, garlic, olive oil, cumin, oregano, salt, and pepper. Strain ¼ cup of the soaking liquid into the blender. Blend until you have a smooth paste.

• Coat the Pork
  Evenly cover the pork loin with the chili paste. Add ½ cup of water to the bottom of the roasting pan. Loosely cover the pork with foil.

• Roast the Pork
  Place the roasting pan in the oven and cook for 4-5 hours, or until the pork reaches an internal temperature of 145°F (63°C). Check the liquid level in the pan every hour and add water if necessary. Baste the pork with the drippings every hour.

• Rest and Serve
  Remove the pork from the oven and let it rest for 20 minutes before carving. Serve with your favorite side dishes. Enjoy!

Nutritional Breakdown (Per Serving):

Calories: 410
Protein: 51g
Fat: 21g
Saturated Fat: 5g
Carbohydrates: 2g
Fiber: 1g
Sugars: 0g
Cholesterol: 150mg
Sodium: 540mg

This flavorful pork loin is rich in protein and low in carbohydrates, making it a hearty and satisfying dish for any occasion. The dried chilies bring depth and warmth, complemented by garlic and cumin for a robust, smoky flavor.

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