Smoke Roasted Pork Loin with Sauce Mole
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.50 | lb | Pork Loin |
| 1.00 | tbsp | Steak seasoning mix |
| 4.00 | floz | Knorr Ready-To-Use Salsa Roja Sauce 4 x 0.5 GA |
| 24.00 | floz | Knorr Ready-To-Use Mole Sauce 4 x 0.5 GA |
| Spanish Rice with Green Onion: | ||
| 2.50 | cup | Rice, long grain |
| 1.00 | qt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb, prepared |
| 0.50 | cup | Knorr Ready-To-Use Salsa Roja Sauce 4 x 0.5 GA |
| 1.00 | cup | Scallions , sliced |
Preparation
1. Rub pork loin with steak seasoning mix.
2. Mix together Knorr Salsa Roja and Knorr Mole Sauces.Brush mixture on pork loin - allow to air dry overnight uncovered in the cooler.
3. Soak wood chips overnight - drain.
4. Line roasting pan with foil - place over burners to get very hot.
5. Add wood chips to pan and keep on high heat until wood chips begin to smoke.
6. Place pork loin on rack raised above chips.
7. Cover pan and put into a 325 degree oven.
8. Smoke roast to an internal temperature of 145 degrees - remove from oven and let rest 15 minutes.
9. Slice and serve over Spanish Rice with Green Onions and Steamed Asparagus. Nape with Mole Sauce.
Spanish Rice with Green Onions:
1. Combine rice, chicken base, and salsa in sauce pan. Bring to a simmer. Cover and simmer 20 minutes. Add green onions and fluff with a fork.
