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Add a photoServings: 6
Ingredients
- 3 lb Boneless pork loin*
- 8 ounce Dry red chile flakes
- 3 c. Warm water
- 1 can Chipotle chile
- 1 Tbsp. Salt
- 1 Tbsp. Cumin
- 5 x Cloves garlic, chopped
- 3 Tbsp. White vinegar
- 2 Tbsp. Unsalted butter
- 4 x Cloves garlic, chopped
- 1/4 c. White wine
- 1/2 can Chipotle chile, pureed
- 2Â 1/2 c. Heavy cream
- 2 Tbsp. Chicken base
- 1 c. Whole roasted pine nuts
- Â Â Cilantro sprigs
Directions
- 1. Soak red chile flakes in warm water for 2 hrs.
- 2. Combine with remaining items for the marinade.
- 3. Coat each piece of pork portion with marinade and place in a plastic container. Pour the remaining marinade over all.
- 4. Marinate in the refridgerator for 24-36 hrs.
- 5. To make the cream sauce saute/fry the garlic in butter briefly, add in wine and reduce heat.
- 6. Add in pureed chipotle and heavy cream, reduce heat and season with the chicken base.
- 7. Puree and strain in the remaining 1/2 can chipotle chile.
- 8. Grill pork loin on the grill till just done.
- 9. Ladle 2 ounce. of sauce onto each plate, turning plate to coat.
- 10. Place the pork on to of the sauce, dot chipotle puree in the sauce around the rrok ans swirl a design. Sprinkle with pine nuts, and garnish with a few springs of cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 6 servings | |
| Calories 602 | |
| Calories from Fat 368 | 61% |
| Total Fat 42.26g | 53% |
| Saturated Fat 17.19g | 69% |
| Trans Fat 0.04g | |
| Cholesterol 199mg | 66% |
| Sodium 1434mg | 60% |
| Potassium 948mg | 27% |
| Total Carbs 7.49g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.85g | 1% |
| Protein 46.8g | 75% |
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