1. Rub the pork with the cut garlic. Discard the garlic. Set the pork on a rack in a roasting pan.

2. Remove the stems from two anchos and place the chilies in a blender. Chop and grind them to a faily fine powder. Transfer this to a small mixing bowl.

3. Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic, powder, coriander and celery salt. Stir until completely mixed. Remove a half cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.

4. Set the roast in the oven and cook for 30 minutes at 475F. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. 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. Reduce the oven temperature to 375F.

5. While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes, and onions. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently until they are soft., about 15 minutes. Pour the red wine over the veggies and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.

6. Return the pork roast to the oven at 375F. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.

7. Serve the roast on a pool of the veggie sauce, with corn pudding on the side.