Originally Posted by butzy
Beautiful dishes all!
@ mmexico: are we going to see that entry in the pork challenge of this month? It looks like a very worthy entry
I had lamb ribs yesterday, lightly marinated in mustard, honey, chili flakes, lime and balsamic vinegar.
I put it on the BBQ on an indirect fire (with the lid of the kettle braai closed), and cooked for a bit over 2 hours (that was longer than I originally intended,but I got distracted).
Here it is, still on the bbq but ready to eat
I would very much like to add this entry to the pork challenge of the month. Trouble is, I've never heard of it? Where do I do that? lol
Originally Posted by Koukouvagia
Looks great, can you share your recipe for this? It looks like a great low-carb meal. It's a small picture but the pork looks perfectly cooked.
Yea it's relatively simple. There are a few components so I'll start with the beans and red pepper sauce first.
Roasted Red Pepper Sauce:
-1 10oz can of roasted red peppers (you can roast fresh bells if you want, this just takes the time down quite a bit)
-A couple of cloves of garlic
-3 or 4 onions (I roasted these over the grill until totally charred)
Throw all prepped ingredients into a sauce pot and simmer for 20 minutes or so. After that, puree in food processor (do it batches if necessary). Add Salt and Pepper and butter to thicken just a bit.
Cannelini Beans: Once again, I just got canned beans, threw them in a pot and added cumin, smoked paprika and chili powder. No salt necessary cause canned beans (canned anything really...) tend to be a little salty.
Now for the pork loin. I cut it into thirds so it'll fit into my cast iron skillet (at work, I have a 12in and an 18in cast iron. fucking fabulous cooking vessels). I bought whole pepper corns (blended variety) and cracked them my self in a coffee grinder. The smell is amazing! I practically used the whole spice bottle because I was doing 2 loins. Anyways, once all the pepper is cracked (also, inconsistent sizes so you sometimes get a nice big chunk of peppery explosions), rub loin down with olive oil, salt the loin, and then LIBERALLY coat the entire thing in pepper. After I sprinkled it all over, I found simply rolling it in the pepper worked great. Heat up cast iron to HIGH, drizzle in some olive oil or butter, and sear all sides of the loin. Once a crust has formed, set aside, clean skillet, and sear other segments of the loin. After all the pork has been crustified, finish in the oven. I used a convection oven at 350 for around 45 mins. Internal temperature was about 150 when I removed.
Some people like their pork at more like 145ish... but I wanted it to be medium to medium well... It came out great.
Place beans in center of plate, drizzle roasted red pepper sauce around the edges, grill up some asparagus quickly and place across the center of the plate, slice pork loin semi thin (1/4 in) and fan across asparagus. Make toast for sopping. mmmmm.....
With the left overs, I THINLY sliced the loin like deli meat, toasted a hamburger bun, added arugula (MORE PEPPER!), red onion, a dash of the roasted red pepper sauce and re heated pork on flat top by steaming it with chicken stock. Then, melted havarti cheese and placed on sandwich. AWESOME. Really great...