Tomatillo Braised Pork Loin

• 3 lb pork loin
• 2 jars Frontera Tomatillo Salsa
• 64 oz chicken stock
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 2 tbsp paprika
• 2 tbsp ground coriander seed
• 1 tbsp roasted ground cumin
• 1 tbsp dried Mexican oregano
• 1 tbsp orange peel seasoning
• 1 tbsp ground white pepper
• 1 tbsp ground ancho chile
• 1 salt
• 1 vegetable oil; as needed

1. Heat vegetable oil in a large roasting pan.
2. Toss pork loin with enough oil to cover.
3. Season with dried spices.
4. Saute pork with fat side down.
5. After approximately 3-5 minutes on medium heat the pork loin should have a nice sear.
6. Turn over and repeat to the other side.
7. The pork loin will not be fully cooked after searing both sides!
8. Remove from pan and set aside.
9. Add chicken stock.
10. Scrape up any brown bits with a wooden spoon.
11. Once the fond is incorporated, return the pork loin back to the pot.
12. Pour salsa over pork.
13. The liquid level should not exceed the height of the pork loin.
14. If the liquid is higher than the pork loin, remove pork loin and reduce liquid before returning pork back to the pan.
15. Bring to a simmer and cover.
16. Cook for approximately one hour or until pork is tender and cooked to desired level of doneness.
17. Variations; Tequila, apple cider, tamarind, epazote, cilantro, fresh mirepoix, potatoes, garlic bulbs, celery root, mustard

pork loin, salsa, chicken, onion, garlic, paprika, ground coriander, ground cumin, oregano, ground white pepper, ground ancho chile, salt, vegetable oil

Taken from cookpad.com/us/recipes/364625-tomatillo-braised-pork-loin (may not work)