Recently you may have read that I worked with my friend Jane Ammeson and donated a dinner for a fundraiser in the area where we live. She kindly brought her cooking skills and beautiful home to host the dinner and I worked with her on the menu and final details of the feast.
I was deligthed to see our guests loved the food and enjoyed the beautiful summer night. For main course I prepared this pork loin that is rather simple but extremely tasty and delicious any time of the year... as a barbecue or a formal dinner. Try it out, I promise you will not be disappointed
Provecho!
Ingredients:
1 pork loin of about 1lb
4 tbsp. olive or vegetable oil
2 tbsp freshly ground pepper
2 tbsp kosher salt
2-3 tbsp cumin
4 russet potatoes, peeled and cubed
1 tsp oregano
1 cup red wine (cabernet or pinot noir are good choices)
1 cup of beef broth
2 serrano peppers (or more if more heat is desired)
1/2 white onion cubed
4 cloves of garlic
1/2 lb. tomatillos (husked and rinsed)
1 bunch of fresh cilantro
Directions:
- In a plate, put the salt, oregano and freshly ground pepper. Roll the pork loin making sure all edges of the meat are covered with the mix
- Heat a heavy duty skillet and put about 1-2 tbsp olive oil at high heat then put the loin and sear every side of it (make it look brown) Make sure you wait about 1-2 minutes per side so the spices don't come off. When all sides are brown, lower heat, return to seasoning plate and add the wine to the skillet (so you degalze it and use all those delicious flavors in your dish).
- Remove from heat and set aside.
- In a medium size pot, put the remaining oil and add the onions, garlic and serranos, when start looking clear add the tomatillos, cumin, beef broth and cilantro. Reduce heat and simmer for about 15minutes. Set aside and puree until smooth
- In a pyrex or heavy duty (oven proof) container, place the pork loin, the wine from the skillet, potatoes and tomatillo sauce.
- Cover and roast at 350F for 90 minutes checking desired doneness of the meat (center should be pink)
- Remove from the oven and let it rest for at least 10 minutes so all juices stay in the meat.
- Slice the pork loin and serve with the salsa and potatoes
- Pairs great with rice with almonds or corn
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