Braised Pork Loin with Sweet Potatoes and Pasilla-Honey Sauce
Servings: 8 | Time: 1 hour 40 minutes
This pork dinner transitions easily from dinner party status to Sunday night dinner.
- In large, dry skillet add pasilla peppers; toast 3 minutes or until oils begin to release, turning occasionally. In same skillet add garlic cloves; cook 1 to 2 minutes or until slightly blackened in spots.
- Transfer pasilla peppers to small bowl; add boiling water. Let stand 10 minutes, pushing peppers down into water occasionally.
- In blender combine peppers with water, garlic, oregano, 1/2 teaspoon salt, and cumin. Cover; blend until smooth paste forms. Transfer to airtight container. Cover: chill until needed or up to 1 week.
- Preheat oven to 350°F. In deep 12-inch oven-going skillet heat oil over medium-high. Season pork with salt and pepper. Add to skillet; sear well on all sides (4 to 5 minutes per side). Remove pork from skillet; set aside. Add carrot and shallots to skillet. Cook, stirring 3 minutes.
- Add pasilla paste; cook and stir 2 minutes (make sure to ventilate area). Return pork to skillet. Add chicken stock and sweet potatoes; bring to boiling.
- Cover; place in oven 55 to 60 minutes or until instant-read thermometer inserted in pork registers 145°F.
- Remove skillet from oven. Transfer pork and half the potatoes (about 3 cups) to platter. Stir honey into remaining potato mixture in skillet.
- Transfer mixture in skillet to blender; add 1 cup water. Cover; blend until smooth. Return to skillet. Season with salt. Return pork and potatoes to skillet. Stir to combine sauce and potatoes. Garnish with sliced onion and cilantro leaves.
3 to 4 dried pasilla peppers, seeds and stems removed
8 cloves garlic, peeled
1/2 cup boiling water
1 1/2 teaspoons dried oregano, crushed
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 3-pound pork loin, trimmed
3 tablespoons vegetable oil
1/2 cup peeled and chopped carrots
1/2 cup chopped shallots
1 1/2 cups chicken stock or reduced-sodium chicken broth
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2- to 2-inch chunks (8 cups)
1/2 cup honey
1/2 medium onion, thinly sliced (1/2 cup)
1 cup cilantro leaves