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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.
6
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
servings
0:30
Preparation
1:30
COOKING
2:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

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

  • juice and zest
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    LEMONS

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    $3.99 ea.

    2 lb PRODUCT OF SPAIN

  • 2 lb
    (900 g)
    pork loin roast
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    SAVE UP TO $1.60/LB
    Pork Loin Roast or Value Pack Chops

    Pork Loin Roast or Value Pack Chops

    $4.49 /lb

    CENTRE CUT 9.90/kg

  • 4
    garlic cloves cut in slivers
  • 3
    diced tomatoes
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    Campari Tomatoes

    Campari Tomatoes

    $2.99 ea.

    2 lb PRODUCT OF MEXICO Dole Salad Kits 191 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES

    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.69 /lb

    PRODUCT OF MEXICO 3.73/kg

  • 1
    finely chopped red onion
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    ORGANIC CARROTS

    ORGANIC CARROTS

    $2.99 ea.

    2 lb PRODUCT OF U.s.A., No. 1 GRADE ORGANIC YELLOW ONIONS 2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE

    SWEET ONIONS

    SWEET ONIONS

    $3.99 ea.

    RED ONIONS

    RED ONIONS

    $1.99 ea.

    3 lb. PRODUCT OF CANADA CANADA NO. 1 GRADE

  • 1
    green pepper, diced
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF MEXICO 6.59/kg

  • 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

  • juice of 1 lemon
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    2 lb PRODUCT OF SPAIN

  • 1 tsp.
    (5 mL)
    ground cayenne pepper

  • 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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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