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Grilled Pork Loin Latino Jus De Pork Lie




Source of Recipe


Internet


List of Ingredients




Pork Loin:
4 8 oz. Loin Chops bones frenched to the eye, meat trim reserved.

Latino Adobo:
2 t. Olive oil
1 achiote (or paprika)
1 1/4 tsp. Salt
1 tsp. Black pepper,
1 tsp. Cumin
1 tsp. Granulated garlic
1 tsp. Onion powder.
Jus De Pork Lie:
8 oz brown Pork stock
2 t. Arrowroot.

Boniato:
1 1/4 lb. Boniato white cuban sweet potato
1 oz. Bacon
2 oz. Shallots medium diced
1/4 c. Buttermilk
1/4 c. Cream
to taste Salt and Pepper

Kale:
8 oz. Kale stems removed, leaves cut into 1/2" strips crosswise
4 oz. Red Onion medium diced
reserved Pork trim, cut into 1/4" slices.

Sour Orange Mojo:
3 large Cloves Garlic Minced
2 t. Olive oil
2 t. Sour Orange Juice
1 Naval Orange segmented
1 t. minced flat Parsley.


Recipe



Pork Loin: coat Chops with olive oil and Adobo seasonings, marinate at least one hour, grill to 155 degrees internal temperature at serving time.

Jus De Pork Lie: Bring stock to a boil and thicken with arrowroot at serving time.

Boniato: Peel and large dice potatoes, rinse well and boil until soft, puree with Buttermilk and cream, Fry, Bacon crisp, caramelize shallots, combine with Boniato.

Kale: fry Pork to cracklings, remove and reserve, drain all fat except 1 tbsp., sweat onions 1 minute on high, add Kale leaves, cook 2 minutes.

Sour Orange Mojo: Saute Garlic and Olive Oil until brown, add sour orange juice and parsley, salt and pepper, coat Kale and garnish with orange segments and Pork Cracklings.