Serve this easy, elegant cut of pork with jazzy chipotle chile flavored mayonnaise and crunchy pickled red onions. Leftovers make great sandwiches, or tortas, as they are called in Mexico.
Serves 4 to 6
- One 2- to 2 1/2-pound boneless pork loin
- 2 tablespoons pure ground chile (or use chili powder)
- Vegetable oil
- 1 cup mayonnaise
- 1 to 1 Tablespoons Frontera Chipotle Hot Sauce
- Parsley sprigs for garnish
- Pickled Red Onions, for serving
- Heat the oven to 350 degrees. Coat the pork with the ground chile (or chili powder) and salt to taste. Heat a thin coating of oil in the bottom of a heavy roasting pan over medium-high heat. Lay in the pork and brown nicely on all sides, about 10 minutes.
- Transfer to the oven and bake until the pork registers about 150 degrees on a meat or instant-read thermometer; the meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink. The total cooking time should be about 40 minutes.
- Meanwhile, mix mayonnaise and hot sauce.
- Remove the pork to a cutting board and let rest 5 minutes. Slice the pork, laying the slices slightly overlapping on a warm serving platter. Garnish with parsley. Pass the chipotle mayonnaise and Pickled Red Onions with the pork.
Mexican Torta: Split open an individual crusty hard roll or small baguette. Smear the chipotle mayonnaise over the cut sides of the roll. Layer several thin slices of roast pork (warmed if you wish) over the bottom of the roll. Top with a generous mound of pickled red onions (none of their juice) and lettuce leaves or a few sprigs of watercress. Put on the top of the roll and serve.