Featured Recipe November 23, 2015

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RECIPE: Canela Scented Pork Roast with Pipian Verde

by Chef Scott Linquist, COYO Taco


Pork Roast

1/4 light olive oil
5 pound pork rack, rib bones frenched and tied (or whatever other pork roast you like)
1 gallon water
2 cups orange juice
2 cups kosher salt
1 cup granulated sugar
2 sprigs fresh thyme
6 bay leaves
10 peppercorns
6 cloves of garlic peeled and smashed
2 sticks canela, Mexican cinnamon
4 allspice berries
2 whole cloves

Pipian Verde
¼ cup lard
3 pounds tomatillos peeled and washed
2 jalapenos stemmed and cut in two to three pieces
1 medium sized onion peeled and quartered
10 cloves garlic peeled
2 tablespoons chopped fresh oregano
1 cup pumpkin seeds shelled and toasted
1 bunch cilantro roughly chopped
3 quarts chicken broth
2 tablespoons kosher salt


In a 2 gallon stock pot add all ingredients and bring to a simmer, the allow to cool. Add Pork loin and refrigerate for 4 to 6 hours.

  1. Preheat oven, convection if available, to 400 degrees Fahrenheit. 
  2. Place an ovensafe heavy bottomed skillet or roasting pan in the oven and let it heat. 
  3. Add oil and carefully place the roast in the pan and return the pan to the oven turning every 5 to 10 minutes until it is seared and browned on all sides. Cook for approximately 20 miutes.
  4. Add onions, tomatillos, garlic and jalapeños to surround the loin and return to the oven.
  5. Using an internal temperature thermometer cook to 135 to 145 degrees in the center depending on your preferences. Pork roast is best when cooked to a medium to medium rare 135 degrees.
  6. Remove roast from the pan and rest in a warm place for 15 minutes.
  7. Return the pan to the oven with the vegetables and continue to cook until light to medium brown.
  8. Remove the pan from the oven and place on the stove over medium high heat and deglaze with 1 quart of chicken broth (to remove the cooked on bits of goodness from the bottom of the pan)&
  9. Pour the tomatillo mixture into a 4 quart sauce pan and add remaining ingredients except for the lard, cilantro and pumpkin seeds.
  10. Slowly simmer for 15 to 20 minutes.
  11. In batches pour the sauce mixture into the pitcher of an electric blender, add cilantro and pumpkin seeds and puree until smooth.
  12. In a large heavy bottom sauce pot heat over medium high heat add lard and heat until it starts to smoke.

CAREFULLY pour in the pipian sauce to “refry”. It would bubble and boil furiously at first so you may want to use a cover. Reduce to medium heat and simmer for 10 minutes stirring frequently. Add kosher salt to taste. Reserve warm.

To Serve

Thinly slice the pork loin and shingle the pieces on to a serving platter with plenty of pipian sauce on the side. Serve with roasted squash and Brussels sprouts.

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