Best 2 Southwestern Pork Roast Recipes

Embark on a culinary adventure to the vibrant flavors of the Southwest with our guide to creating the perfect southwestern pork roast. This delectable dish blends aromatic spices, tender pork, and a medley of vegetables, offering a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned cook or just starting your culinary journey, our carefully curated selection of recipes will lead you to a succulent and satisfying southwestern pork roast that will leave you craving for more.

Here are our top 2 tried and tested recipes!

SOUTHWESTERN PORK ROAST

Southwestern Pork Roast image

I saw this recipe in our local newspaper and thought it sounded delicious. I tried it, and it's now a favorite. It has just the right amount of zip.-Jennell Sommers, Alexandria, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

5 teaspoons chili powder
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1 boneless pork loin roast (3 pounds)

Steps:

Combine the first six ingredients; rub over the roast. Cover and refrigerate overnight. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts :

ROAST LOIN OF PORK WITH SOUTHWESTERN SAUCE

Roast Loin Of Pork With Southwestern Sauce image

Provided by Regina Schrambling

Categories dinner, roasts, main course

Time 1h40m

Yield Four to six servings

Number Of Ingredients 22

Ingredients

1 3-pound pork loin roast, boned and tied
1 large clove garlic, peeled and halved
2 ancho chilies (see note)
6 tablespoons commercial chili powder
1 tablespoon ground cayenne
1 tablespoon good-quality oregano, crumbled
1 tablespoon dried thyme, crumbled
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon celery salt
4 strips bacon
1/2 teaspoon minced garlic
1 medium red bell pepper, seeded, veined and finely diced
1 medium green bell pepper, seeded and finely diced
1 poblano pepper, seeded and finely diced
1 ancho chili, finely diced
3 ripe Italian plum tomatoes, diced
1 small onion, peeled and finely diced
1/2 cup dry red wine
3 cups good veal or pork stock
Corn pudding (see recipe)

Steps:

Preheat the oven to 475 degrees.
Rub the pork all over with the cut clove of garlic. Discard the garlic. Set the meat on a rack in a roasting pan.
Remove the stems from two anchos and place the chilies in a blender jar. Chop and grind them to a fairly fine powder. Transfer this to a small mixing bowl.
Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt. Stir until completely mixed. Remove a half-cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
Set the roast in the oven and cook for 30 minutes. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375 degrees.
While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes and onion. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes. Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
Return the pork roast to the oven at 375 degrees. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 19 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 11 grams, Sodium 696 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

To save time, use a slow cooker to braise the pork roast. This method results in tender, fall-off-the-bone meat.
Enhance the flavor of the pork by marinating it in a mixture of spices and herbs, such as cumin, chili powder, garlic, and oregano, before cooking.
Sear the pork roast in a hot pan before braising or roasting to create a flavorful crust.
Add vegetables such as onions, carrots, and celery to the cooking pot to create a hearty and flavorful stew.
Serve the pork roast with a variety of sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Southwestern pork roast is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you choose to slow-cook it, braise it, or roast it, the result will be a tender and flavorful meal that is sure to please everyone at the table. Be sure to experiment with different spices and herbs to create your own unique flavor profile.

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