Recipe: Mexican-Style Orange Pork Loin (microwave and crock pot)

MEXICAN-STYLE ORANGE PORK LOIN

1 dried pasilla chili
1 cup chopped red or yellow onion
2 tablespoons pressed fresh garlic (or garlic puree from a jar)
1 teaspoon canola, corn or olive oil
2 1/2 lb pork loin roast, tied with string
1 (15 oz) can tomato paste
1/4 cup thawed frozen orange juice concentrate
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon allspice
1 teaspoon salt
3 tablespoons instant tapioca
1 (16 oz) jar mild or medium salsa
1/3 cup currants or raisins
2 tablespoons cornstarch
TO SERVE:
hot cooked long-grain white rice
steamed fresh zucchini
OPTIONAL GARNISHES:
Sour cream, fresh cilantro sprigs, and toasted pumpkin seeds

Place dried chili pepper in a 3-or4-cup microwave-safe bowl and cover with boiling water. Place a smaller microwave-safe bowl or plate on top of the chili to weigh it down and prevent it from floating. Microwave on high (100% power) for 5 minutes. Set aside for 5 minutes to cool.

In the removable pan of your slow cooker or a 2-quart microwave safe dish, combine onion, garlic, and oil. Cover and microwave for 7 to 10 minutes on high (100% power), until onions are tender. If you used a microwave-safe dish, transfer mixture to your slow cooker. Return pan to heating unit; place pork loin on top of onions. If you have a round crockpot, cut the loin in half so it will fit in the pan.

In a blender or food processor, whirl tomato puree, orange juice concentrate, cinnamon, cumin, allspice, salt, and tapioca.

Under cool running water, remove and discard stem and seeds from soaked chili. Add chili to tomato mixture in blender and puree.

Add salsa to chili-tomato mixture and pulse to combine. Do not overblend.

With a spatula, stir currants into salsa mixture. Pour over pork loin in slow cooker pan.

Cover and cook 8 to 10 hours on low or 4 to 5 hours on high, until meat is tender and a thermometer inserted in thickest part reads at least 160 degrees F.

About 20 minutes before serving, in a small bowl whisk the cornstarch with 4 tablespoons cold water. Stir cornstarch mixture into sauce around meat. Turn heat to high and cook an additional 20 minutes.

Remove pork loin from pan to cutting board; let stand 5 minutes to allow juices to settle.

Using scissors, cut strings around meat and remove. Slice pork loin into 1/4-inch medallions and serve 2 to 3 slices of meat per person, drizzled with sauce.

Serve over hot cooked long-grain white rice with steamed fresh zucchini alongside.

Sour cream, fresh cilantro sprigs, and toasted pumpkin seeds make good garnishes.

NOTES: The seasonings in this recipe's spicy sauce mimic those in traditional Mexican picadillo, a ground or shredded meat mixture used to fill chiles rellenos, empanadas, and tacos.

Servings: 6
Source: Select Magazine Oct/Nov 2000