Prep 20 mins
Cook 40 mins
Food & Wine.
- 6 dried ancho chiles, stemmed and seeded
- 4 sun-dried tomatoes (not oil-packed)
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1⁄2 cup fresh orange juice
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup tomato paste
- 2 tablespoons finely grated orange zest
- 1 tablespoon coarsely chopped fresh tarragon
- 1 teaspoon oregano
- kosher salt
- 2 1⁄2 lbs trimmed boneless center cut pork loin roast
- fresh ground pepper
- 3 large ripe comice pears (peeled, cored, and sliced lengthwise 1/3 inch thick)
- 6 cups watercress, stemmed
- In a bowl, soak the chiles in hot water until softened, about 20 minutes.
- In another bowl, soak the sun-dried tomatoes in hot water until softened, about 15 minutes. Drain the chiles and tomatoes; coarsely chop the chiles.
- Heat the oil in a skillet. Add the onion, chiles and sun-dried tomatoes and cook over moderately low heat until softened, about 6 minutes.
- Transfer to a blender and add the orange juice, lemon juice, tomato paste, orange zest, tarragon, oregano and 2 tablespoons of kosher salt. Puree until smooth.
- Preheat the oven to 450°. Roast the pork in a roasting pan for about 15 minutes, or until starting to brown.
- Spread 6 tablespoons of the chile paste on the pork. Lower the oven temperature to 375° and roast for 10 minutes.
- Spread 2 more tablespoons of the chile paste on the pork and roast for about 30 minutes more, or until an instant-read thermometer inserted in the meat reads 145°.
- Cover with foil and let rest for 5 minutes. Season the meat with salt and pepper.
- In a nonstick skillet, cook the pear slices over moderately high heat, without stirring, until tender and golden, about 4 minutes.
- Arrange the watercress and pears on a platter. Slice the pork 1/4 inch thick and arrange on top.