Pork loin chops with Cascabel and Grapefruit Sauce
"Recipe source: Coyote Cafe cookbook. This uses cascabel chiles which are the small red round chiles. Pork needs to marinate for 4 hours or overnight."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (868 g)
- Calories 1337.4
- Total Fat - 49.7 g
- Saturated Fat - 11.8 g
- Cholesterol - 177.2 mg
- Sodium - 743.7 mg
- Total Carbohydrate - 140.2 g
- Dietary Fiber - 1.5 g
- Sugars - 4.3 g
- Protein - 82.8 g
- Calcium - 447.8 mg
- Iron - 8.5 mg
- Vitamin C - 116.6 mg
- Thiamin - 2.2 mg
Step by Step Method
Step 1
Remove stems and seeds from the chiles and using a cast iron skillet or in and oven at 250 degrees F dry roast the chiles for a few minutes (under 5 minutes); shake a few times but not allow chiles to blacken. Add chiles to the water in a pan and simmer on low for 20 minutes; allow to cool and then taste the chile water and if water is not bitter add 1/2 cup of the water and the chiles to a blender (if it is bitter use plain water) and puree along with the garlic; strain. Stir in the fruit juices to the strained chile water along with the allspice and salt. Add pork to marinade and refrigerate overnight.
Step 2
Remove pork and bring it to room temperature; reserve marinade.
Step 3
In a skillet on high heat add the olive oil and bring to almost smoking and then reduce heat to medium. Sear the pork in the skillet until browned (1-2 minutes per side); pour off excess fat and set aside.
Step 4
Preheat oven to 450 degrees F.
Step 5
In an ovenproof pan on medium heat add the marinade and reduce by 1/2. Add the meat and place pan in oven and roast for 40 minutes or until internal temperature is 140 degrees F (you may need to add some water if it gets too dry).
Step 6
Serve the pork chops with the sauce.
Tips
No special items needed.
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