2 -1 lb. pork loin roasts boneless, olive oil.
For making sauce:
1 Tablespoon unsalted butter
½ cup dry white wine
1 Tablespoon chopped fresh thyme
½ cup honey
2 Tablespoons olive oil
2 chopped shallots
3 chopped garlic cloves
2 Tablespoons red wine vinegar
Add a little olive oil with pork to saucepan and brown in saucepan on all sides. Next, remove from saucepan and put in roasting pan then bake at 400 degrees F for 20 to 30 minutes (until temperature of pork reaches 160 degrees F internally).
Remove from roasting pan, cover and set aside.
In same saucepan add sauce ingredients listed above, scrape up brown bits which remain from browning then stir together on low heat for a few minutes.
Pour sauce over pork loin roast, then serve.
2 pounds of pork chops
1/2 cup sour orange juice or 2 ounces vinegar
4 green tomatillos or miltomates
3 dried ancho chiles (about 3/4 oz.), stemmed and seeded
5 dried guajillo chiles (about 1 oz.), stemmed and seeded
6 garlic cloves
1 centimeter approx. cinnamon in slice
1 teaspoon of dried oregano
1 teaspoon cumin
4 teaspoon achiote pasta
1 teaspoon salt
1 teaspoon of black pepper powder
4oz dried pumpkin seeds
4oz sesame seeds
Put the tomatoes, onion, 4 garlic, chili peppers with water in pot to boil until they are soft. Meanwhile we put the dried pumpkin seeds, sesame seeds, cinnamon slice, and two garlics to roast in a pan.
When everything is cooked and toasted we put it together in the blender, add the rest of the ingredients: dried oregano, cumin, achiote pasta, salt, and black pepper. Blend it. Wash the pork chops, add the sauce and leave in the refrigerator 3 to 4 hours, the longer the better or you can do it a day before so the pork takes on the flavor of the sauce.
Finally, cook it on the grill. You can eat it with rice and a salad.