Chile-Crusted Pork Roast Reverse Sear Method
A bold chile crust and a precise cooking method turn a boneless pork loin into the juiciest roast you have ever put on the table.
Calories per serving: 227kcal
Ingredients
- 2 pounds (907.18 g) Pork roast, half loin trimmed
- 2 tablespoon (1.97 tablespoon) Chipotle pepper
- 1 teaspoon (0.99 teaspoon) Cayenne
- 2 tablespoon (1.97 tablespoon) New Mexico Chili
- 1 tablespoon (0.99 tablespoon) Cumin
- 1 teaspoon (0.99 teaspoon) True Lime
- Roasted Salsa and Leek Jam
- Corn Tortillas
Instructions
- Gather Ingredients
- Trim the roast of as much fat as possible.
- Mix the dry ingredients together.
- Put on gloves and generously rub the spice into the flesh on all sides of the roast.
- Put the roast on the rack of the roasting pan. Put the probe thermometer in.
- Heat the oven to 225 °F (107 °C) and put the roast in.
- Set the probe for 127 °F (53 °C) and roast the pork until it reaches that temperature, about 2 hours at 30 minutes per pound or 60 minutes per kg. Make sure the probe reaches 127 °F (53 °C) and does not go past 130 °F (54 °C).
- Remove the roast from the oven.
- Heat a cast iron grill to at least 500 °F (260 °C). Sear the roast on each side for about 30-60 seconds per side,
- Let the roast rest for about 5 minutes off the heat then transfer it to a platter.
- Serve with corn tortillas and Roasted Salsa and Leek Jam.
Notes
It is important that the pork reaches the correct temperature. The time here is for a 2 pound (1 kg) roast. Time will vary according to weight.
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