Southwestern Pork Roast
1 (4-pound) boneless pork loin
2 large cloves garlic, crushed
1 t. dried oregano
1/2 t. ground cumin
2 t. chili powder
1 1/2 t. salt
Black pepper and cayenne to taste
Trim the roast so that only about one-fourth inch of fat remains around the exterior. Rub generously with garlic, oregano, cumin, chili powder and pepper; then marinate in the refrigerator for up to 24 hours.
Salt the marinated roast, tie if necessary, and place fattiest-side-up in a 350-degree oven. Baste every 30 minutes until done, approximately 1 3/4 to two hours.
¼ cup olive oil 3 to 4 large sweet onions, halved and cut into thick wedges
2 red bell peppers,
seeded and sliced lengthwise
2 green bell peppers, seeded and sliced lengthwise
2 yellow bell peppers, seeded and sliced lengthwise
4 large garlic cloves, thinly sliced
Chopped fresh tomatoes
Shredded Monterey Jack or cheddar cheese, optional
About 2 dozen warm flour tortillas
Heat olive oil in a very large skillet (or two large skillets); saute onion wedges and bell pepper slices over high heat until they brown around the edges; then add garlic slices, reduce heat to low and cook slowly (to develop sweetness) until tender, about 20 minutes.
Arrange avocado slices, chopped tomatoes and shredded cheese (if using) on a large platter. Serve with the sliced warm pork roast, warm tortillas, warm onions and bell peppers and plenty of salsa (so everybody can create their own wraps).
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