Chipotle Pork Sandwiches

Recipe Ingredients

1		Boneless pork loin roast - (abt 2 1/2 lbs)
1 tablespoon	15ml	Pureed chipotle chile in adobo sauce
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Oil
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Coarse salt
2 teaspoons	10ml	Red wine vinegar
6		Kaiser rolls - (to 8)
		Plum and Onion Ketchup
1 tablespoon	15ml	Oil
2 tablespoons	30ml	Halved onions - thinly sliced (large)
2 tablespoons	30ml	Pitted dark-skin plums - sliced (large)
1/3 cup	78ml	Ketchup
1/3 cup	53g / 1.9oz	Dark brown sugar - packed
2 tablespoons	30ml	Pureed chipotle chiles in adobo sauce - (to 3)
3/4 teaspoon	3.8ml	Coarse salt
		Pan juices reserved from roast pork

Recipe Instructions

Line a shallow roasting pan with foil, extending a few inches beyond the edge of the pan. Place the roast in the pan. Combine the pureed chipotle, sugar, oil, cumin, salt and vinegar. Brush the mixture over the surface of the pork. Let rest at room temperature for 1 hour.

Heat the oven to 350 degrees. Roast the pork uncovered for 1 hour. After 1 hour, pull the foil lining around the roast to prevent it from drying out. It's OK if it's not airtight. Roast until an instant read thermometer inserted in the center of the pork registers about 180 degrees, about 15 minutes. Pour off the pan juices in the foil into a small bowl; skim and reserve them for the ketchup. Cool the pork, still wrapped in foil, on a rack. When cool, refrigerate overnight or as long as 2 days.

For the Plum And Onion Ketchup: Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, add the onions and plums. Cook, covered, stirring occasionally, until the plums disintegrate, about 10 minutes. Add the ketchup, brown sugar, pureed chipotles, salt and reserved pan juices from the roast pork. Stir well. Bring to simmer; cook, uncovered, until hot, about 5 minutes. Taste and adjust seasoning and chipotle puree. (This can be made several days ahead and refrigerated. To serve, gently reheat on the stovetop or in the microwave oven.)

To serve, cut the pork into thin slices, stack, wrap in foil and warm in a 250 degree oven for 18 to 20 minutes. Wrap the rolls in foil and warm them in the oven with the pork. Smear the insides of the warm buns with about 1/3 cup warm Plum and Onion Ketchup for each, add sliced pork, cut the sandwich in half, place on a platter and serve. Serve with coleslaw, a selection of cheeses, a bowl of fresh fruit and chocolate chip cookies.

This recipe yields 6 to 8 servings.

Each of 8 servings: 642 calories; 1,176 mg sodium; 167 mg cholesterol; 31 grams fat; 21 grams saturated fat; 33 grams carbohydrates; 53 grams protein; 1.37 grams fiber.

Source:
The Los Angeles Times, 09-19-2001

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