Best Ancho Grilled Pork Loin Capped With Smoky Paprika Cream Served Over A Zesty Black Eyed Pea Salad And Fire Roasted Poblano Pepper Recipes
SLOW GRILLED ANCHO RUBBED PORK
This recipe is sized for the home cook. On the show in Dallas we cooked a large amount of pork using a Caja China roasting box. Information on them can be obtained at lacajachina.com.
Provided by Tyler Florence
Categories main-dish
Time 7h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
- For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
- For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.
BOURBON-GLAZED PORK BELLY OVER BLACK-EYED PEA CAKES WITH COLLARDS
Provided by Tregaye Fraser
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the collards: Add the pork belly and onions to a large Dutch oven over medium heat. Cook, covered, stirring occasionally, until the onions start to become translucent, 5 minutes. Add the collards, chicken stock, sugar, chile flakes, cider vinegar, hot sauce, garlic powder and onion powder. Bring to a simmer and cook until the greens are tender, 45 minutes to 1 hour.
- For the bourbon bacon: Cook the pork belly in a skillet over medium-high heat until crispy, stirring occasionally. Drain on paper towels. To the skillet, carefully add the bourbon (it may flame) and butter. Bring to a simmer, then stir in the brown sugar. Cook until slightly thickened. Turn off the heat and add the crispy pork belly.
- For the pea cakes: Add the black-eyed peas to a food processor; process until semi-smooth. Transfer to a bowl, add the bacon, red peppers and flour, and blend well. Form the mixture into 4 cakes.
- Heat the butter and olive oil in a large nonstick skillet until smoking hot. Add the pea cakes and cook until browned on both sides.
- Divide the collards along with some of their cooking liquor among 4 bowls. Top with the pea cakes. Spoon the bourbon bacon over the top and serve immediately.
GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB
A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.
Provided by Bibi
Categories BBQ & Grilled Pork Chops
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
- Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
- Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
- Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
- While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
- When the grill is ready, lightly spray chops with avocado oil spray.
- Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg
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Ancho Grilled Pork Loin with Smoky Paprika Cream
Ancho grilled pork loin is a mouthwatering dish that's perfect for summer barbecues, dinner parties, or any occasion where you want to impress your guests. The pork loin is marinated in a blend of ancho chili powder, garlic, brown sugar, and other spices, giving it a bold and smoky flavor that's sure to please any meat lover. To prepare the dish, the pork loin is grilled to perfection, creating a juicy and flavorful piece of meat that's perfect for slicing and serving. The smoky paprika cream sauce is the perfect accompaniment, providing a rich and creamy flavor that complements the ancho marinade perfectly.Zesty Black Eyed Pea Salad
To add a healthy and fresh element to the dish, a zesty black eyed pea salad is served alongside the pork. The salad is made with black eyed peas, corn, red onion, red bell pepper, and cilantro, all tossed in a tangy dressing made with lime juice, olive oil, and spices. The combination of the black eyed peas, corn, and fresh vegetables creates a colorful and flavorful salad that's the perfect complement to the rich and smoky flavors of the pork.Fire Roasted Poblano Pepper
To add even more flavor to the dish, a fire roasted poblano pepper is served alongside the pork loin and black eyed pea salad. The poblano pepper is roasted over an open flame until it's blistered and charred, creating a smoky and earthy flavor that's the perfect complement to the ancho marinade and smoky paprika cream. The roasted poblano pepper provides a slightly spicy kick to the dish, adding depth and complexity to its overall flavor profile. In summary, the ancho grilled pork loin with smoky paprika cream, zesty black eyed pea salad, and fire roasted poblano pepper is a delicious and impressive dish that's perfect for any occasion. Its bold and smoky flavors are sure to please any meat lover, while the fresh and healthy black eyed pea salad adds a vibrant and colorful element to the dish. The fire roasted poblano pepper provides an extra layer of flavor and heat, making this dish a true standout on any menu.Valuable Tips for Making Ancho Grilled Pork Loin Capped with Smoky Paprika Cream
Tip 1: Choose the Right Cut of Pork Loin
When selecting pork loin for grilling, it is essential to choose the right cut. Ideally, you should opt for a center-cut pork loin because it has a uniform shape and is easy to cook. It is also lean, tender, and has just enough fat to keep it juicy and flavorful.Tip 2: Brine the Pork Loin
Brining the pork loin before grilling helps to keep it moist and tender. You can create a simple brine by mixing salt, sugar, and water. For enhanced flavor, you can add spices, herbs, and aromatics like garlic, bay leaves, and thyme.Tip 3: Season the Pork Loin with Ancho Powder
Ancho powder is made from dried poblano peppers and has a rich, smoky, and slightly sweet flavor. Rubbing a generous amount of ancho powder on the pork loin will give it a delicious crust that complements the creamy smoky paprika sauce.Tip 4: Use Smoked Paprika in the Cream Sauce
Smoked paprika has a strong, smoky flavor that works well with pork. Adding it to the cream sauce gives it a rich, smoky flavor that is hard to resist. To make the sauce, sauté garlic, onion, and smoked paprika in a pan, then add heavy cream and cook until it thickens. Season with salt and pepper to taste.Tip 5: Grill the Pork Loin over Indirect Heat
Grilling the pork loin over indirect heat helps to cook it evenly without burning it. Start by searing the pork loin over high heat for a few minutes on each side to create a nice crust. Then move it to a cooler part of the grill and cook it until it reaches an internal temperature of 145°F.Zesty Black-Eyed Pea Salad Recipe
Ingredients:
- 2 cans black-eyed peas, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, diced
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Directions:
- In a large bowl, combine the black-eyed peas, red bell pepper, yellow bell pepper, red onion, garlic, parsley, and cilantro.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Cover the salad with plastic wrap and refrigerate for at least 1 hour to blend the flavors.
- Serve the salad chilled as a side dish with the grilled pork loin.
Fire-Roasted Poblano Pepper Recipe
Ingredients:
- 4 poblano peppers
- 1 tbsp extra-virgin olive oil
- Salt and pepper to taste
Directions:
- Preheat the grill to high heat.
- Brush the poblano peppers with olive oil and season with salt and pepper.
- Place the peppers on the grill and cook, turning occasionally, until the skin is charred and blistered, about 10-15 minutes.
- Remove the peppers from the grill and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes to loosen the skin.
- Remove the skin from the peppers, then remove the stem and seeds.
- Slice the peppers into thin strips and serve as a garnish with the grilled pork loin and black-eyed pea salad.