Roast Pork with Pumpkin Seed Sauce
|Sugar||1⁄4 Cup (4 tbs)|
|Coarse salt||2 Tablespoon|
|Boneless pork loin||2 1⁄2 Pound|
|Olive oil||1 Tablespoon|
|Shelled pumpkin seeds||1 Cup (16 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Toasted white bread slices||2|
|Cilantro||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Heavy cream||1 Cup (16 tbs)|
Stem, seed and mince the ancho chile.
Place in a bowl, add next 4 ingredients and mix well.
Rub over the pork, cover and refrigerate overnight.
Heat olive oil in a skillet and brown the pork.
Roast in a 350° oven about 1 hour or until done.
Cut pork into slices.
Arrange on a platter and spoon the sauce over.
Sauce: Roast, peel and seed the chilies.
Heat a skillet, add the pumpkin seeds and toast until they pop.
Put into blender with the chilies, broth, toast, cilantro, onion and garlic.
Puree until smooth.
Melt the butter in a saucepan.
Stir in the puree and simmer 15 minutes.
Add the cream and bring to a boil.