Tomatillo-Poblano Rubbed Pork Loin

Our recipe for Tomatillo-Poblano Adobo Rubbed Pork Loin incorporates many traditional flavor elements of Mexican cuisine. Aside from tomatillos and chili peppers, garlic, oregano, and cumin are widely used staples. Cinnamon, our global flavor of the month, is used more sparingly to add a unique, warm dimension to savory Mexican dishes.

This recipe for pork loin is really easy, but may require some planning. The demi glace is totally optional, but requires several hours to simmer on the stove. The pork should also be marinated in advance, overnight is preferable, but you can do a quick 1-hour marinade in the refrigerator too.

Follow cinnamon around the world! Visit India with our recipe for Mushroom Matar or North Africa with our recipes for Moroccan Quinoa, Beet, and Carrot Salad.

Tomatillo-Poblano Adobo Rubbed Pork Loin

Our recipe for Tomatillo-Poblano Adobo Rubbed Pork Loin incorporates many traditional Mexican flavors including cinnamon, which adds a unique, warm dimension to savory dishes.

Serving size: 4 ounces pork with 1/4 cup sauce, Makes 6 servings

Ingredients

FOR THE DEMI GLACE

4 quarts water

2 tablespoons beef base

1/4 cup red wine

FOR THE PORK

2 medium tomatillos, quartered

1 large poblano pepper, sliced

1 medium jalapeno, sliced

2 cloves garlic, peeled

1 tablespoon freshly chopped oregano

1/2 tablespoon chili powder

1/2 tablespoon ground black pepper

2 teaspoons ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 pound, 12 ounces boneless pork loin

1 teaspoon salt, divided

1/2 cup dry white wine

Instructions

FOR THE DEMI GLACE: Fill a large stockpot with four quarts of water and bring to a simmer. Add beef base and stir until dissolved. Add red wine. Simmer until stock has reduced to 2 cups, about 2 hours.
fOR THE PORK: Using a food processor, blend tomatillos, poblano , jalapeno, garlic, oregano, chili powder, pepper, cumin, coriander, paprika, cinnamon, and cloves. Process until mixture is the consistency of paste. Generously rub the paste on all sides of the pork and marinate in the refrigerator one hour or overnight.
When ready to cook pork, preheat oven to 350 degrees F. Prepare a roasting pan or a lipped sheet pan with foil.
Transfer pork to roasting pan and discard any excess marinade. Sprinkle evenly with 1/2 teaspoon salt. Roast in oven about 12 minutes per side until cooked through (internal temperature should be 155 degrees F). Transfer pork to a cutting board.
Skim off excess fat from the drippings in the roasting pan and pour the remaining juice into a sauce pot. Deglaze the roasting pan with white wine, scraping the pan to loosen drippings. Pour into the sauce pot. Add the demi glace to the sauce pot and bring to a simmer until reduced by about 25%. Stir in the remaining 1/2 teaspoon salt.
Slice pork into 2 ounce slices. Serve two slices with 1/4 cup sauce.
Nutrition information per serving: 290 calories, 13 g fat, 4 g saturated fat, 85 mg cholesterol, 505 mg sodium, 8.5 g carbohydrates, 2.5 g sugar, 2 g fiber, 32 g protein