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24 dried cascabel chili's
3 cups water
6 cloves garlic
4 cups fresh grapefruit juice
1 cup fresh orange juice
3 teaspoons allspice
1 teaspoon salt
4 double pork loin chops
4 tablespoons olive oil
Remove stems and seeds from chili's. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chili's for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool.
Taste the chili water, and if not bitter, add about 1/2 cup and the chili's to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. Place pork in marinade and refrigerate overnight.
Remove pork and bring to room temperature, and reserve the marinade. In a skillet over high heat, bring olive oil to almost smoking, and reduce heat to medium. Sear pork in olive oil until browned, about 1 to 2 minutes per side. Pour off excess fat and set aside.
Preheat oven to 450 degrees. In an oven proof pan over medium heat, reduce re-served marinade by one half. Then add meat and roast in oven for 40 minutes, or until internal temperature reaches 140 degrees. Add a little water to pan if it gets too dry. Serve meat with sauce from pan, and black beans and fried sweet potato chips, if desired.
Serves 4.
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Pork Loin with Cascabel and Grapefruit Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
24 dried cascabel chili's
3 cups water
6 cloves garlic
4 cups fresh grapefruit juice
1 cup fresh orange juice
3 teaspoons allspice
1 teaspoon salt
4 double pork loin chops
4 tablespoons olive oil
Remove stems and seeds from chili's. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chili's for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool.
Taste the chili water, and if not bitter, add about 1/2 cup and the chili's to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. Place pork in marinade and refrigerate overnight.
Remove pork and bring to room temperature, and reserve the marinade. In a skillet over high heat, bring olive oil to almost smoking, and reduce heat to medium. Sear pork in olive oil until browned, about 1 to 2 minutes per side. Pour off excess fat and set aside.
Preheat oven to 450 degrees. In an oven proof pan over medium heat, reduce re-served marinade by one half. Then add meat and roast in oven for 40 minutes, or until internal temperature reaches 140 degrees. Add a little water to pan if it gets too dry. Serve meat with sauce from pan, and black beans and fried sweet potato chips, if desired.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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