📝 About This Recipe
This traditional Mexican centerpiece features a succulent, slow-roasted pork loin bathed in a rich, velvety adobo sauce made from a blend of smoky dried chilies and aromatic spices. Rooted in the festive culinary traditions of central Mexico, this dish balances the deep earthiness of Ancho and Guajillo peppers with a bright touch of vinegar and citrus. It is a quintessential celebration meal that fills the kitchen with an irresistible aroma and promises a melt-in-your-mouth experience.
🥗 Ingredients
The Pork
- 3 lbs Pork Loin (tied with kitchen twine to hold shape)
- 2 tablespoons Vegetable Oil (for searing)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
The Adobo Sauce
- 5 pieces Guajillo Chilies (stemmed and seeded)
- 3 pieces Ancho Chilies (stemmed and seeded)
- 1/2 piece White Onion (roughly chopped)
- 4 pieces Garlic Cloves (peeled)
- 1/4 cup Apple Cider Vinegar
- 1/2 cup Orange Juice (freshly squeezed)
- 1 teaspoon Mexican Oregano (dried)
- 1/2 teaspoon Ground Cumin
- 2 pieces Whole Cloves (or a pinch of ground cloves)
- 1 cup Chicken Broth (low sodium)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1/4 piece Red Onion (thinly sliced into rings)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the pork loin completely dry with paper towels and season generously on all sides with salt and pepper.
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2
In a large skillet over medium-high heat, lightly toast the Guajillo and Ancho chilies for 30-60 seconds per side until fragrant but not burnt.
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3
Place the toasted chilies in a bowl of hot water and let them soak for 15-20 minutes until they are soft and pliable.
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4
While chilies soak, heat the vegetable oil in a large Dutch oven or oven-proof heavy pot over medium-high heat. Sear the pork loin on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Remove the pork and set aside on a plate.
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5
In the same pot used for the pork, sauté the chopped white onion and garlic for 3-4 minutes until softened and slightly caramelized.
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6
In a high-speed blender, combine the soaked chilies (discard the soaking water), sautéed onion, garlic, vinegar, orange juice, chicken broth, oregano, cumin, and cloves.
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7
Blend on high until the sauce is completely smooth. For a truly professional, silky texture, pour the sauce through a fine-mesh strainer into a bowl, discarding any solids.
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8
Return the seared pork loin to the Dutch oven. Pour the adobo sauce over the meat, ensuring it is well-coated.
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9
Cover the pot tightly with a lid or heavy-duty aluminum foil. Transfer to the preheated oven.
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10
Roast for approximately 1 hour to 1 hour 15 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Baste the pork with the sauce halfway through the cooking time.
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11
Once cooked, remove the pot from the oven. Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 15 minutes to allow juices to redistribute.
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12
While the pork rests, place the Dutch oven with the remaining sauce over medium heat on the stove. Simmer for 5-8 minutes until the sauce thickens to a coating consistency.
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13
Remove the kitchen twine from the pork and slice it into 1/2-inch thick rounds.
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14
Arrange the slices on a warm platter, spoon the thickened adobo sauce generously over the top, and garnish with fresh cilantro and red onion rings.
💡 Chef's Tips
Always strain the adobo sauce through a fine-mesh sieve; this is the secret to that professional, velvety Mexican restaurant texture. If the sauce feels too thick after blending, add a splash more chicken broth or orange juice to reach your desired consistency. Don't skip the searing step! The Maillard reaction provides a deep savory base that the adobo sauce builds upon. For an even deeper flavor, marinate the seared pork in the adobo sauce overnight in the refrigerator before roasting the next day. If you prefer more heat, leave a few seeds in the chilies or add 1-2 chipotle chilies in adobo to the blender.
🍽️ Serving Suggestions
Serve with a side of Mexican red rice (Arroz Rojo) to soak up the extra adobo sauce. Pair with warm, handmade corn tortillas and a side of refried black beans sprinkled with queso fresco. A crisp, cold Mexican lager or a glass of hibiscus tea (Agua de Jamaica) provides a perfect refreshing contrast to the rich spices. For a vegetable pairing, try roasted chayote squash or a simple avocado and lime salad. Finish the plate with a dollop of crema Mexicana if you want to mellow out the spice profile.