Ingredients Jump to Instructions ↓

  1. 4- pound boneless pork loin roast

  2. 1 tablespoon olive oil

  3. 2 medium tomatoes, chopped and seeded (about 2 cups)

  4. 1 medium onion, chopped (about 1 cup)

  5. 1/2 cup chopped fresh cilantro

  6. 1 tomatillo, peeled, chopped (about 1/3 cup)

  7. 4 cloves garlic, minced

  8. 1 jalapeno pepper, chopped, seeded

  9. 1 can (4 ounces) chopped green chilies, drained

  10. 1/2 teaspoon dried oregano leaves

  11. 1/2 teaspoon ground cumin

  12. 1/2 teaspoon ground red pepper

  13. 1/2 teaspoon ground coriander

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillos, garlic, jalapeno pepper and chilies; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled. Heat oven to 325°F (160°C). Spray shallow baking pan with nonstick cooking spray. Using sharp knife, cut 8 to 10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan. Roast for about 1 1/2 hours, or until meat thermometer registers 155°F (approximately 65°C). Let stand 10 minutes before slicing.


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