Tuesday, September 28, 2010

Recipe Wednesday: Pork Loin with Cous-Cous

Pork Loin with Mediterranean Glaze and Moroccan Cous-Cous
(From the cookbook of Mike Orenduff)
Ingredients for the pork loin:

I pork loin, 1 – 1 ½ lbs
1 cup red wine

I cup extra virgin olive oil

6 cloves of garlic, minced

4 tablespoons of fresh rosemary, finely chopped

8 anchovies, finely minced

4 tablespoons brown sugar

2 tablespoons smoked paprika powder

Combine the last seven ingredients in a sauce pan and simmer until the liquid is reduced by approximately one third, or until the liquid begins to have the consistency of syrup.

Season the pork loin with salt and pepper to taste. Rub the pork loin generously with the glaze mixture.

Place the loin under a broiler set on high. The pork loin should be close to the broiler, approximately 4 to 5 inches. Slide the pork loin out when surface facing the broiler has begun to brown, about 3 -4 minutes. Rotate a quarter turn and baste with more glaze. Repeat every 3 or 4 minutes, watching to see that you are accomplishing a surface that is dark but not burned, using plenty of the glaze.

Depending on the size of the pork loin and the temperature of your particular broiler, the meat should be done in about 15 minutes, and you will have broiled it all the way around. This may sound like too short a cooking time, but if you have the meat at the right distance from the broiler, it will suffice. You can check with an instant-read thermometer. Brush more glaze all over when the meat comes out, then let it rest for five minutes. Slice and serve with an appropriate side. The following cous-cous works well.

Moroccan Cous-Cous

4 Roma tomatoes, chopped

2 cloves garlic, peeled

½ cup of mint

½ cup of flat-leaf parsley

1 tablespoon smoked paprika powder

1 tablespoon ground cumin

Juice and zest of one lemon

¼ cup extra virgin olive oil

Red pepper flakes to taste

Salt and pepper to taste

Pulse the last nine ingredients in a food processor until the mint and parsley are chopped, but do not blend too much. You want a bland, not a puree.

Prepare cous-cous as per container directions. When the cous-cous is done, stir in the blended mix and the chopped tomatoes.

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