Pork Roast with a Roasted Red Pepper Sauce

Today was Doug Winder's Birthday party and Julie and I awoke to a sick sick little boy. Since we were assigned to bring funeral potatoes to Doug's Birthday Dinner and we were not going to be able to attend I wanted to make an entree that would balance well with Julie's potatoes. Walking through the meat department I stumbled upon a pork roast and this recipe began to form in my mind. I wanted to create a pork roast with punch and then use a roasted red pepper sauce that would play off the sweetness of the pork and the heat of chipolte.


Today's pork roast starts out with a wet rub. Wet rubs are very similar to a dry rub, however, they add an element or two that are moist and lend themselves to clinging to the protein quite well.

Before you prep anything for this meal bring your oven to broil and roast 1 red bell pepper.

Using a 1-1/4 lb lean pork loin.

Wet Rub:
3/4 Cup Brown Sugar
3 gloves of minced
3 tsp of Worcestershire sauce
1/2 tsp chipolte powder
1/2 tsp smoked paprika
1/2 tsp all spice
1/2 tsp Chinese 5 spice
1/2 tsp cumin
1/2 tsp ground rosemary
1/4 tsp ground black pepper
1/4 tsp salt

Combine all ingredients in a mixing bowl until you have a mailable paste that is mixed through. Dry off the pork loin and apply the rub liberally to all sides. Set the pork aside and let it come to room temperature. After two hours of resting preheat your oven to 350 degrees and bring a large skillet to medium. Once the skillet is to temperature add 2 tablespoons of olive oil and sear the pork loin an all sides. Don't let it burn, just ad a good sear to lock in the juices of the pork. Now add the pork loin to a dutch oven and place it into the oven. Let the pork roast for 20 minutes then drop the temp of the oven down to 190 and allow it to roast for another 40 minutes.

While the pork is roasting prepare the red pepper sauce.

Red Pepper Sauce:

In a blender add

1 orange juiced. Juice only.
8 oz. of sour cream
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp fresh ginger
1 roasted red pepper, skinned and seeds removed.

Blend.