Green Chile Pork Loin Roast

 This roast turned out so juicy and delicious.  I recommend a nice, thick pork tenderloin roast.  I cut a slit down the center of my roast and put some of the rub and the chiles in the center to help it cooke a little faster and also to distribute the flavors throughout the roast.  I like to buy frozen diced green chiles but the canned ones will work great, too.  

GREEN CHILE PORK LOIN ROAST

We love this recipe, not only because it is easy and tasty, but because of it's excellent leftover possibilities. Green chile roast leftovers make great cold sandwiches or it can be torn apart and tucked (hot) into warm tortillas (with a little bit of the chile gravy & some pepperjack cheese) for a great leftover transformation (it is one of those recipes that tastes even better on day two).

4 pound boneless pork loin roast

2 tablespoons olive oil

12 ounces canned or frozen (thawed) chopped green chiles

1 tablespoon chili powder

1 teaspoon ground cumin

¼ teaspoon dry red pepper flakes (optional)

1 teaspoon onion powder

½ teaspoon garlic powder (not salt)

½ teaspoon black pepper

1 teaspoon salt

1 teaspoon brown sugar

Preheat oven to 375°.  Mix all of the dry ingredients and rub it all onto the surface of the pork roast. Brown the roast in the olive oil (both sides). Place the browned roast into a 9x13 pan and put half of the green chiles on top of the roast and the other half under the roast.  (My roast was very thick, so I slit the middle, lengthwise, and put some of the rub and the green chiles in the middle.)

Cover the pan with foil. Bake in preheated oven for approximately 2 hours or until center reaches 145°.  Remove from oven and place the roast on a cutting board - cover with foil to keep warm. In a medium saucepan, make a roux with butter and flour (about 1 Tbsp butter and 1 ½ Tbsp flour).  Slowly add the juices from the pan, stirring constantly, and bring to a boil.  Continue stirring until thickened.

Serve the gravy over slices of the pork roast and enjoy!

Recipe altered slightly from http://coleensrecipes.blogspot.com/2010/01/green-chile-pork-loin.html