The pigs back is one of the most requested cuts, since it has one of the most juicy and soft meats of the entire pig. It is one of the most requested dishes for Christmas holidays or end of the year for being a wide cut, which can be shared with the whole family and friends, in addition to being able to cook in multiple ways. For all this, this time in Recipesgratis.net we bring an incredible recipe that will love everyone at home on these dates so indicated, and on any other special occasion. It is a delicious leisure marinated with papatas and baked, which does not have a complicated preparation and is delicious. The only inconvenience it presents is that it takes to cook, for the time of marinated and subsequent cooking in the oven. However, we assure you that it is worth reading!
| 🚻 10 Diners | 🕘 24h | 🍵 Mainly Medium | 🤯 Divete |
| Ingredients to make baked pork loin with potatoes: |
| FOR THE LOMO :: | For the Adobo :: 8 pieces of chile guajillo 6 pieces of chile morita ½ cup of white vinegar 1 piece of cinnamon 1 pinch of salt 1 piece of onion 1 clove of garlic 1 cup of water (240 milliliters) |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make baked pork loin with potatoes:
1. Below we present the necessary ingredients for the preparation of the baked pork loin with potatoes.
2. We will start by placing a little orange juice with a piece of onion, garlic and cumin. We crush these ingredients well, ensuring that everything is very well integrated.
Trick: Molcajete: utensil used in Mexico to grind ingredients, commonly for the preparation of sauces. It is very similar to a mortar only that made with stone.
3. Now in a deep and wide bowl we will place the rest of orange juice, on it we leave the back piece and bathe it with the mixture we prepare in the molcajette, move the meat so that it is well covered. This will give you an incredible flavor. We let the pork tenderloin rest for approximately 3 hours.
4. While the spine is marked, we take the morita chiles and place them in a pan with hot oil to fry them, constantly moving them to avoid burning. Once they take a yellowish tone we remove them from the heat and reserve a moment.
5. On the other hand, we take the guajillo chiles and clean them perfectly, removing veins and seeds. Once clean, we place them in a saucepan with hot water for 5 minutes to soften. After this time, we remove the chile from water and reserve them for a moment.
6. Once the three hours of marinating from the pigs back, we remove it from the juice and place it in a hot pan in order to seal the meat. We constantly change side to ensure that all parts of the back are sealed.
7. Once the meat is sealed, to continue with the baked pork tenderloin recipe, we remove it from the heat and with the help of a knife we ​​begin to chop it. We perform this step with the objective that the sauce of Chile Guajillo and Morita that we will prepare penetrates the meat when baking.
8. To make the sauce, we take the fried chiles and the boiled guajillo chile of onion. Then, we proceed to liquefy the ingredients to form a homogeneous sauce that will serve to cook the pork.
9. We place the pork loin sealed in a deep container, take the previous sauce and bathe the meat, ensuring that it is completely covered. We cover the container and let the spine marine in the sauce for approximately 24 hours. Upon receiving the pig back two types of adobo different, it will be much more juicy and tasty.
10. The next day, when we are going to cook the baked pork loin, take the potatoes, peel them and cut them in slices of approximately 1 cm wide.
11. After 24 hours, we place the spine inside an oven tray along with the potatoes, which we enchilate in the same marinade.
Trick: We preheat the oven at 180 ºC.
12. Now, bake the display with potatoes for 1 hour at 180 ºC. After this time, we verify that the meat is well cooked and, if not, we let it cook for 15 more minutes.
13. Praise! Remove the meat from the oven, slice and serve it. This delicious plate of baked pork tenderloin is incredible, since it has a really spectacular flavor. As you can see, it is a perfectly valid dish for the Christmas menu or even thanksgiving, which we can accompany with an apple and cream salad and prepare a dessert pumpkin cake. Bon Appetite!
