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.


  1. 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.


  1. Transfer pasilla peppers to small bowl; add boiling water. Let stand 10 minutes, pushing peppers down into water occasionally.


  1. 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.


  1. 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.


  1. 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.


  1. Cover; place in oven 55 to 60 minutes or until instant-read thermometer inserted in pork registers 145°F.


  1. Remove skillet from oven. Transfer pork and half the potatoes (about 3 cups) to platter. Stir honey into remaining potato mixture in skillet.


  1. 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