Chile-Citrus Pork With Sautéed Pears |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Food & Wine. Ingredients:
6 dried ancho chiles, stemmed and seeded |
4 sun-dried tomatoes (not oil-packed) |
1 tablespoon canola oil |
1 medium onion, chopped |
1/2 cup fresh orange juice |
1/4 cup fresh lemon juice |
1/4 cup tomato paste |
2 tablespoons finely grated orange zest |
1 tablespoon coarsely chopped fresh tarragon |
1 teaspoon oregano |
kosher salt |
2 1/2 lbs trimmed boneless center cut pork loin roast |
fresh ground pepper |
3 large ripe comice pears (peeled, cored, and sliced lengthwise 1/3 inch thick) |
6 cups watercress, stemmed |
Directions:
1. In a bowl, soak the chiles in hot water until softened, about 20 minutes.
2. In another bowl, soak the sun-dried tomatoes in hot water until softened, about 15 minutes. Drain the chiles and tomatoes; coarsely chop the chiles.
3. Heat the oil in a skillet. Add the onion, chiles and sun-dried tomatoes and cook over moderately low heat until softened, about 6 minutes.
4. Transfer to a blender and add the orange juice, lemon juice, tomato paste, orange zest, tarragon, oregano and 2 tablespoons of kosher salt. Puree until smooth.
5. Preheat the oven to 450°. Roast the pork in a roasting pan for about 15 minutes, or until starting to brown.
6. Spread 6 tablespoons of the chile paste on the pork. Lower the oven temperature to 375° and roast for 10 minutes.
7. Spread 2 more tablespoons of the chile paste on the pork and roast for about 30 minutes more, or until an instant-read thermometer inserted in the meat reads 145°.
8. Cover with foil and let rest for 5 minutes. Season the meat with salt and pepper.
9. In a nonstick skillet, cook the pear slices over moderately high heat, without stirring, until tender and golden, about 4 minutes.
10. Arrange the watercress and pears on a platter. Slice the pork 1/4 inch thick and arrange on top.
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