Roast Pork Loin Southwest Style

[Kitchen Witch]

Roast Pork Loin Southwest Style



4 pounds boneless pork loin roast -- trimmed
1 tablespoon olive oil
2 cups tomatoes (about 2 medium) -- chopped and seeded
1 medium onion -- chopped
1/2 cup chopped fresh cilantro
1 tomatillo (about 1/3 cup) -- peeled, chopped (optional)
4 cloves garlic -- minced
1 jalapeño pepper -- chopped, seeded (optional)
1 4-ounce can chopped green chilies -- drained
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon ground coriander

Heat oil in a large skillet over medium heat. Add tomatoes, onion, cilantro, tomatillo, garlic, jalapeño pepper and chilies; cook about 2 minutes or until onion is tender, stirring frequently. Add oregano, cumin, red pepper and coriander; mix well. Refrigerate mixture until thoroughly chilled.

Heat oven to 325ºF. Spray shallow baking pan with nonstick cooking spray. Using sharp knife, cut 8-10 slits about 1 inch long and 1 inch deep in top and sides of pork roast. Press heaping teaspoonful of cold vegetable mixture into each slit; spread remaining mixture over top and sides of roast. Place in prepared pan. Roast for about 1 1/2 hours, or until meat thermometer registers 155ºF. Let stand 10 minutes before slicing.