Roast Loin Of Pork With Southwestern Sauce

• 1 3-pound pork loin roast, boned and tied
• 1 large clove garlic, peeled and halved
• 2 ancho chilies (see note)
• 6 tablespoons commercial chili powder
• 1 tablespoon ground cayenne
• 1 tablespoon good-quality oregano, crumbled
• 1 tablespoon dried thyme, crumbled
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 1 tablespoon celery salt
• 4 strips bacon
• 1/2 teaspoon minced garlic
• 1 medium red bell pepper, seeded, veined and finely diced
• 1 medium green bell pepper, seeded and finely diced
• 1 poblano pepper, seeded and finely diced
• 1 ancho chili, finely diced
• 3 ripe Italian plum tomatoes, diced
• 1 small onion, peeled and finely diced
• 1/2 cup dry red wine
• 3 cups good veal or pork stock
• Corn pudding (see recipe)

1. Preheat the oven to 475 degrees.
2. Rub the pork all over with the cut clove of garlic.
3. Discard the garlic.
4. Set the meat on a rack in a roasting pan.
5. Remove the stems from two anchos and place the chilies in a blender jar.
6. Chop and grind them to a fairly fine powder.
7. Transfer this to a small mixing bowl.
8. Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt.
9. Stir until completely mixed.
10. Remove a half-cup of the mixture and set aside for sauce.
11. Rub the remainder all over the roast to coat completely.
12. Set the roast in the oven and cook for 30 minutes.
13. Transfer the meat from the oven onto a wire rack to cool for 30 minutes.
14. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat.
15. Reduce the oven temperature to 375 degrees.
16. While the roast is cooking, start the sauce.
17. Cook the bacon in a large skillet over low heat to render the fat.
18. Remove the bacon from the pan and reserve.
19. Drain off all but about two tablespoons of the fat.
20. Add the minced garlic and saute for one minute.
21. Add the red and green peppers, poblano, ancho, tomatoes and onion.
22. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes.
23. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze.
24. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes.
25. Crumble the reserved bacon into the sauce.
26. Keep it warm while finishing the roast.
27. Return the pork roast to the oven at 375 degrees.
28. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees.
29. Remove from the oven and transfer to a rack.
30. Let cool slightly before slicing into medallions.
31. Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.

pork loin roast, clove garlic, ancho chilies, commercial chili powder, ground cayenne, oregano, thyme, ground cumin, garlic, ground coriander, celery salt, bacon, garlic, red bell pepper, green bell pepper, pepper, ancho chili, italian plum tomatoes, onion, red wine, veal, pudding

Taken from cooking.nytimes.com/recipes/3633 (may not work)