Chile-Citrus Pork With Sautéed Pears

Food & Wine.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 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

Directions

1. In a bowl, soak the chiles in hot water until softened, about 20 minutes.
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 450°. Roast the pork in a roasting pan for about 15 minutes, or until starting to brown.
6. Spread 6 tablespoons of the chile paste on the pork. Lower the oven temperature to 375° and roast for 10 minutes.
7. 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°.
8. Cover with foil and let rest for 5 minutes. Season the meat with salt and pepper.
9. In a nonstick skillet, cook the pear slices over moderately high heat, without stirring, until tender and golden, about 4 minutes.
10. Arrange the watercress and pears on a platter. Slice the pork 1/4 inch thick and arrange on top.