Cuzco roast pork loin with onion and pepper stir-fry recipe

Ingredients

• One 4-pound boneless center-cut pork loin roast
• 1 tablespoon dry adobo, homemade or store-bought
• 1 teaspoon liquid smoke
• 2 cups beef broth, homemade or store-bought
• 2 tablespoons grapeseed oil
• 1 each red, yellow, and orange bell pepper, cored, seeded, and cut into strips
• 1 large Spanish onion, cut lengthwise in half, then into ¼-inch-wide strips
• 1½ tablespoons all-purpose flour
• Kosher or fine sea salt and freshly ground pepper
• Chopped fresh cilantro, for garnish

1. Rub the entire surface of the loin with the adobo and liquid smoke. Tie with kitchen twine at 2-inch intervals. Place the roast fat side down on a rack in a roasting pan and refrigerate for at least 2 hours, or up to 1 day. Bring to room temperature before continuing.
2. Preheat the oven to 400°F.
3. Roast the pork fat side down for 30 minutes. Turn over and cook until an instant-read thermometer registers 150°F when inserted into the thickest part of the roast, about 30 minutes longer. Transfer the roast to a carving board, tent with aluminum foil, and set aside to rest.
4. Pour the beef broth into the roasting pan and, with a wooden spoon, scrape up the brown bits that are stuck to the bottom of the pan. If the brown bits are stubborn, set the roasting pan over low heat and continue stirring. Strain the pan juices and set aside.
5. Heat the oil in a large skillet over medium-high heat until just starting to smoke. Add the vegetables and cook, stirring, until crisp-tender, about 3 minutes. Sprinkle with the flour and stir for a few minutes. Stir in the strained pan juices, adjust the heat so the liquid is simmering, and season with salt and pepper to taste. Simmer for 1 to 2 minutes. Remove from the heat.
6. Cut the roast into ½-inch slices and arrange overlapping on a platter. Spoon some of the onion-pepper sauce over the pork and sprinkle a little chopped cilantro over the peppers.