| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Pork, Spicy |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless pork loin* |
| 8 |
oz |
Dried red chile flakes |
| 3 |
c |
Hot water |
| 1 |
cn |
Chipotle chile |
| 1 |
tb |
Salt |
| 1 |
tb |
Cumin |
| 5 |
|
Cloves garlic; minced |
| 3 |
tb |
White vinegar |
| 2 |
tb |
Unsalted butter |
| 4 |
|
Cloves garlic; minced |
| 1/4 |
c |
White wine |
| 1/2 |
cn |
Chipotle chile; pureed |
| 2 1/2 |
c |
Heavy cream |
| 2 |
tb |
Chicken base |
| 1 |
c |
Whole roasted pine nuts |
|
|
Cilantro sprigs |
INSTRUCTIONS
MARINADE
CHIPOTLE CREAM SAUCE
1. Soak red chile flakes in hot water for 2 hours.
2. Combine with remaining items for the marinade.
3. Coat each piece of pork portion with marinade and place in a plastic
container. Pour the remaining marinade over all.
4. Marinate in the refridgerator for 24-36 hours.
5. To make the cream sauce saute the garlic in butter briefly, add wine and
reduce heat.
6. Add pureed chipotle and heavy cream, reduce heat and season with the
chicken base.
7. Puree and strain in the remaining 1/2 can chipotle chile.
8. Grill pork loin on the grill until just done.
9. Ladle 2 oz. of sauce onto each plate, turning plate to coat.
10. Place the pork on to of the sauce, dot chipotle puree in the sauce
around the rrok ans swirl a design. Sprinkle with pine nuts, and garnish
with a few springs of cilantro.
Recipe by: Chile Pepper Magazine - October 1997
Posted to recipelu-digest Volume 01 Number 320 by RecipeLu
<recipelu@geocities.com> on Nov 28, 1997
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