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 vegetable oil
7 ounce can of Ortega fire roasted green chiles
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon dry red pepper flakes
1 teaspoon onion powder
½ teaspoon garlic powder (not salt)
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon brown sugar
1 Reynolds roasting bag + 1 tablespoon flour
Place the tablespoon of flour in the roasting bag and shake it around (per roasting bag instructions). Place the bag in a roasting pan (set aside).

Mix all of the dry ingredients and rub it all onto the surface of the pork roast. Brown the roast in the vegetable oil (both sides). Place the browned roast into the roasting bag and put half of the green chiles on top of the roast and the other half under the roast.

Seal the bag tightly and make a few small holes in the top of the bag to let steam escape. Bake in preheated 325F oven for 2 hours (see note). Thicken juices and serve over pork slices.

NOTE: I have not tried it, but I see no reason why you could not use a roasting pan that has a tight lid instead of the plastic roasting bag.

NOTE: Most recipes tell you took cook a boneless pork roast like this for 20 minutes per pound, however, we like our pork cooked longer than that. Thirty minutes per pound will give you very tender pork but still slice-able (not quite to pulled pork tenderness). If you don't care for pork done this way, figure 20 minutes per pound.