Ancho-Grilled Pork Loin Capped With Smoky Paprika Cream, Served Over A Zesty Black-Eyed Pea Salad And Fire-Roasted Poblano Pepper
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Ancho Chile (dried)2 tbsp
Honey1 tbsp
Garlic (minced)1 tbsp
Kosher Salt1 cup
Vegetable Oil1
Salt1 cup
Sour Cream2 tsps
Paprika (smoky)Directions:
1
Pork: Place the anchos in a large saucepan and cover with water
2
Place the pan over high heat and bring to a boil
3
Reduce the heat and simmer the peppers for 15 minutes, or until soft to the touch
4
Drain, run under cold water, and drain again
5
When cool enough to handle, pull the peppers open and remove all of the seeds
6
Place the flesh in the bowl of a food processor
7
Add the honey, garlic, and salt
8
With the processor running, add the oil in a slow stream
9
Process until the mixture forms a paste
10
Set aside
11
Sprinkle the pork with salt and pepper and set aside
12
Spray a large saute pan with cooking spray and place over high heat for 1 minute
13
Place the pork in the hot pan and sear for 1 minute on all sides
14
Remove from pan and let cool for 10 minutes
15
When cool, coat the pork liberally with the ancho paste
16
Refrigerate for 1 hour
17
Fire up your grill on high and grill the pork until the internal temperature is 120 degrees F, about 7 to 10 minutes per side
18
Use a instant-read meat thermometer for this - they're virtually foolproof
19
Remove the pork from the grill and wrap it in foil for 10 minutes
20
Black-Eyed Pea Salad: Place the poblanos over an open flame (one of your stove burners will do) and roast them until charred black on all sides
21
Place them in a paper bag and close it tightly
22
Set the bag aside until the peppers are cool enough to handle
23
Next, remove them from the bag and peel the skin off and discard - it'll come off very easily
24
Rinse peppers under cool water, cut in half, and remove the seeds
25
Drizzle each half with a little olive oil and set aside
26
If you're more organized than me you can soak the peas overnight
27
Drain them the next day, place them in a saucepan, cover them with water, and add a little salt to the water
28
Place the pan over medium-high heat and bring to a boil
29
Lower the heat and let the peas simmer for 30 to 45 minutes, adding water as needed, until tender
30
Remove from the heat, drain, and set aside
31
Meanwhile, cut the tomatoes, pepper, and onion into large dice and set in a large mixing bowl
32
Cut the corn off the cob and add to the bowl
33
Add the peas, lime vinaigrette, and cilantro, and toss
34
Add salt and pepper, to taste
35
Mound the salad onto the center of 4 dinner plates
36
Place 1/2 a poblano on top of each of the salads
37
Next, uncover the pork and slice into 1/2-inch slices
38
Divide among the plates, placing the pork on top of the poblanos
39
Quickly whisk the sour cream and paprika together and top the pork with a dollop
40
Serve the rest on the side
41
Serve immediately
42
Lime Vinaigrette: 1/4 cup freshly squeezed lime juice 1 teaspoon Cilantro Pesto 1/2 cup olive oil Salt and pepper Pour the lime juice into the cleaned bowl of the processor
43
Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream
44
Process until the vinaigrette emulsifies
45
Add salt and pepper, to taste, and pulse
46
Set aside