3-5 lb boneless pork roast
1-3 yellow onions (chopped)
4 cans Ortega chopped green chili’s
1/4 tsp minced or chopped garlic
(more if you like garlic)
salt and pepper to taste
2 Tbs flour
3/4 cup water
Heat oil in roasting pan and sear meat. Pour 1/2 cup water in bottom of roasting pan. Place in roast, chopped onions, garlic, salt and pepper. Cover pan and bake at 350 degrees 2 hours or until internal temp. reaches 155 (or meat shreds easily with a fork). Let meat set 1/2 hour and then shred. Set aside.
Take 2 Tbs flour and mix with 1/4 cup water thoroughly (no lumps). Add water to drippings and cook over med heat to make gravy. If desired add more water, flour and (if needed) chicken bouillon for more gravy. Salt to taste. Add green chile’s and shredded meat. Serve over rice.
My kids like it with soy sauce and rice. The next day we wrap it in burritos with cheese and sour cream. The burritos are excellent when fried in a pan on both sides, more sauce dumped on top and coated in cheese. (not healthy though). Enjoy!
Tuscan Pork Loin
- 1 3-pound pork loin, trimmed of fat
- 1 teaspoon kosher salt
- 3 cloves garlic, crushed and peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon freshly grated lemon zest
- 3/4 cup dry vermouth or white wine
- 2 tablespoons white-wine vinegar
Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375 degrees F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.