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1
Preheat the oven to 475 degrees.
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2
Rub the pork all over with the cut clove of garlic.
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3
Discard the garlic.
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4
Set the meat on a rack in a roasting pan.
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5
Remove the stems from two anchos and place the chilies in a blender jar.
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6
Chop and grind them to a fairly fine powder.
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7
Transfer this to a small mixing bowl.
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8
Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic powder, coriander and celery salt.
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9
Stir until completely mixed.
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10
Remove a half-cup of the mixture and set aside for sauce.
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11
Rub the remainder all over the roast to coat completely.
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12
Set the roast in the oven and cook for 30 minutes.
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13
Transfer the meat from the oven onto a wire rack to cool for 30 minutes.
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14
It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat.
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15
Reduce the oven temperature to 375 degrees.
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16
While the roast is cooking, start the sauce.
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17
Cook the bacon in a large skillet over low heat to render the fat.
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18
Remove the bacon from the pan and reserve.
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19
Drain off all but about two tablespoons of the fat.
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20
Add the minced garlic and saute for one minute.
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21
Add the red and green peppers, poblano, ancho, tomatoes and onion.
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22
Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently, until they are soft, about 15 minutes.
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23
Pour the red wine over the vegetables and cook until the mixture is reduced to just a glaze.
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24
Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes.
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25
Crumble the reserved bacon into the sauce.
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26
Keep it warm while finishing the roast.
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27
Return the pork roast to the oven at 375 degrees.
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28
Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees.
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29
Remove from the oven and transfer to a rack.
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30
Let cool slightly before slicing into medallions.
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31
Serve the roast on a pool of the vegetable sauce, with corn pudding on the side.
