Chipotle Rubbed Pork Loin with Grilled Sweet Potatoes
Chef: Dale Ray
Serves: 6-8 people
2 Chipoltes Peppers
2 Ancho Chili Peppers
1/4 Cup Salt
1/4 Cup Sugar
7 Garlic Cloves
GRILLED SWEET POTATOES
1-2 large sweet potatoes (enough for 2-3 slices per person)
3 Tbs Olive oil
APPLE LEMON SAUCE
6 apples, peeled and eighthes
3 oz lemon juice
Zest of 1 lemons
1 oz Sugar, depending on tartness of apples
1 Tbs Butter
1/2 tsp Garlic, minced
8-10 oz Greens (escarole, mustard and chard)
3 oz Chicken Stock
1/2 Cup Red Wine
1 Tbs butter
Pinch of salt
Pinch of white pepper
INSTRUCTIONS FOR CHIPOTLE RUB:
Toast and seed the chilies make sure they do not burn.
Let the chilies cool and then grind them with the garlic and salt.
Put everything back in the oven and toast until the garlic is dried.
When the spice is cool grind them one more time.
Hold covered until needed for use.
INSTRUCTIONS FOR GRILLED SWEET POTATOES:
Set oven for 350 F.
Rub potatoes with oil, then roast for approximately 1 hour or until done (not mushy, still firm enough trio slice).
When cool slice lengthwise, into ½ inch slices. Set aside.
Finish on the grill with olive oil, salt and pepper
INSTRUCTIONS FOR PORK LOIN:
Clean Pork Loin of silver skin and cut into 7 oz pieces
Rub the pork loin generously with the chipotle rub and cook on a hot grill until medium (approximately 135 F internal temperature).
INSTRUCTIONS FOR APPLE LEMON SAUCE:
Peal and cut apples into small pieces. Cover and cook until soft, approx. 15-20 minutes.
Add lemon juice and zest. Season to taste with salt, pepper and sugar. You may need to add a little water.
Hand mash with whip, leaving small, soft chunks.
INSTRUCTIONS FOR BRAISED GREENS:
Melt butter over high heat. Add garlic.
Add the greens and stock and cook until tender.
Finish with red wine, butter, salt and white pepper.
Place grilled sweet potatoes down on plate.
Top with greens and then the tenderloin cut into 3 slices.