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Mexican Roast Pork https://www.metro.ca/userfiles/image/recipes/roti-porc-mexicaine-1579.jpg PT30M PT1H30M PT2H15M
Preheat the oven to 175°C (350°F).Mix the mustard, tomato paste and lemon juice.Make small incisions in the roast and insert the garlic slivers.Brown the roast on each side.Brush with the mustard mixture.Bake in the oven for 70 min./kg 35 min./lb.When half-cooked, insert the meat thermometer in the middle of the roast and cook until the internal temperature reaches 70°C or (170°F).In the meantime, mix the salsa ingredients in a bowl. Set aside in the refrigerator.Remove the roast from the oven and place it on a cutting board. Cover with a sheet of aluminum foil and let it sit 15 minutes.Slice and serve with the salsa and mashed potatoes.
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1/4 cup (60 mL) Dijon mustard 1/2 cup (125 mL) tomato paste juice and zest 2 lb (900 g) pork loin roast 4 garlic cloves cut in slivers
Mexican Roast Pork

Mexican Roast Pork

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
6
portions
0:30
Preparation
1:30
COOKING
2:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    Dijon mustard
  • 1/2 cup
    (125 mL)
    tomato paste

  • juice and zest
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  • 2 lb
    (900 g)
    pork loin roast
  • 4
    garlic cloves cut in slivers
  • salsa:


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    FEED ONTARIO BAG

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    $9.99 ea.

    *FOOD BANK DONATION BAGS MAY BE PURCHASED AT PARTICIPATING METRO LOCATIONS AT THE PRICE OF $5.99, $9.99 OR $14.99. CONTENTS OF EACH BAG MAY VARY BASED ON PRODUCT AVAILABILITY. FROM DECEMBER 1-31, 2019, METRO WILL DONATE $1 TO FEED ONTARIO FOR EVERY BAG PURCHASED, UP TO A TOTAL OF $25,000.


  • 3
    diced Tomato
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  • 1
    finely chopped red onion
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  • 1
    green pepper, diced
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  • 2 Tbsp.
    (30 mL)
    ground coriander
  • 2 Tbsp.
    (30 mL)
    dried thyme
  • 1/4 cup
    (60 mL)
    fresh parsley, chopped
  • 1 Tbsp.
    (15 mL)
    liquid honey
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  • juice of 1 lemon
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  • 1 tsp.
    (5 mL)
    ground cayenne pepper
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  • Tabasco sauce
Imprimer ma sélection

Preparation

Preheat the oven to 175°C (350°F).

Mix the mustard, tomato paste and lemon juice.

Make small incisions in the roast and insert the garlic slivers.

Brown the roast on each side.

Brush with the mustard mixture.

Bake in the oven for 70 min./kg 35 min./lb.

When half-cooked, insert the meat thermometer in the middle of the roast and cook until the internal temperature reaches 70°C or (170°F).

In the meantime, mix the salsa ingredients in a bowl. Set aside in the refrigerator.

Remove the roast from the oven and place it on a cutting board. Cover with a sheet of aluminum foil and let it sit 15 minutes.

Slice and serve with the salsa and mashed potatoes.

Source : Chef Soeur Angèle

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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