Chili Pork Loin with Cilantro Oil (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
1 tablespoon light brown sugar |
1 tablespoon ground red chilies |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1/2 teaspoon freshly ground black pepper |
1 (2 to 2 1/2-pound) pork loin |
1/4 cup corn oil |
1 cup chopped white onions |
2 poblano peppers, roasted, peeled and roughly chopped |
1 tablespoon chopped garlic |
3 plum tomatoes, peeled, seeded, and roughly chopped |
10 ounces tomatillos, peeled and roughly chopped |
1 bay leaf |
1/2 cup fresh lime juice |
1/2 cup tequila |
1/4 cup chopped fresh cilantro |
cilantro oil, recipe follows |
2 cups packed fresh cilantro, tough stems removed |
1 cup canola oil |
1/2 teaspoon salt |
pinch cayenne |
Directions:
1. In a bowl, mix together the sugar, chilies, salt, oregano, thyme, and pepper. Rub evenly onto the pork, cover, and refrigerate for at least 2 hours. Remove from the refrigerator and let meat come to room temperature.
2. Heat the oil in a large saute pan over medium-high heat. Add the pork and sear until the meat is browned on all sides. Remove the meat from the pan. Add the onions, peppers, and garlic, and cook, stirring, until soft, about 3 minutes. Add the tomatoes, tomatillos, and bay leaf, and cook, stirring, for 1 minute. Add the lime juice, tequila, and cilantro, stir well, and bring to a boil. Return the meat to the pan. Lower the heat, cover, and simmer until the meat is tender, 45 minutes, stirring and basting occasionally. Remove from the heat. Transfer the pork to a platter and tent to keep warm.
3. Transfer the contents of the pan to a blender and puree on high speed. Return to the cooking pan and cook until thickened. Adjust seasoning, to taste.
4. Spoon the sauce onto a platter. Carve the meat and arrange on top of the sauce. Drizzle with the cilantro oil and serve immediately.
5. Cilantro oil:
6. Bring a medium pot of water to a boil. Add the cilantro and blanch for 10 seconds. Remove and shock in an ice bath. Pat dry well on paper towels, squeezing to remove any excess water. Roughly chop and transfer to a blender. With the machine running, add the oil, salt, and cayenne and process until smooth. Transfer to a bowl, cover, and refrigerate overnight. Strain through a fine mesh strainer, pressing against the solids with the back of a spoon to extract as much oil as possible. Transfer to a squirt bottle and refrigerate until needed, for up to 2 weeks. (Bring to room temperature before using.)
7. Yield: 2 1/2 cups
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