La Dama Cooks: Lomo de Puerco Enchilado (spicy pork loin)

If ever I am making a Lomo Enchilado (spicy loin), I'm usually making a Botana (snack/appetizer) with the loin which includes tomatoes, red onion and queso fresco or making a torta.. OR I'm making my favorite, tostadas!

My mom and entire family have made this spicy loin since I can remember. Usually when making tostadas. Each one is different but all extremely flavorful and spicy. I have taken my mothers recipe and tweaked it just a bit. Hope you enjoy.

Ingredients

1- 2 1/2 lb pork loin roast or 2 of the thinner loins
2 tbsp olive oil
1 cup of dried toasted chile de arbol (usually found in your local Mexican market or the international isle at your supermarket)
1 whole clove
2 garlic cloves
1/2 tsp while black pepper
1/2 tsp of Mexican oregano
2 tbsp apple cider vinegar
Salt to taste

Preheat oven to 400 degrees

Have your loin patted dry and read in a large bowl.

In a small sauce pan, add the chili de arbol and water to just about cover them and bring them to boil on high heat. Once they boil vigorously, turn off the heat and let them sit for about 10 minutes. Take the chilies out, and set aside. Do not discard the water. In a small food processor or blender add the chilies along with the last 6 ingredients and add about 1/4 cup of the chilies cooking liquid and blend until smooth. Place a large strainer over a bowl and pour the blended chili mix inside. Let the liquid strain out. You can assist it by taking a spoon and pushing the liquid through the strainer until the blended chili becomes a paste. Taste for salt (should be more on the salty side since its being used to marinate meat) and place in a small bowl. Now time to marinate the meat...

Added 4-5 tbsp of the paste to the pork and the 2 tbsp of olive oil and coat the pork loin completely using your hands. Place the marinated pork loin on a roasting pan and cook for 45 minutes turning 1 time half way through. Once cooked, place the loin on a cutting board and let it stand and hold all it juices for about 10 minutes. Slice thin and serve!