Tomatillo-Poblano Adobo Rubbed Pork Loin

For the Pork
2 medium tomatillos, quartered
1 large poblano pepper, sliced
1 medium jalapeno, sliced
2 cloves garlic, peeled
1 tablespoon freshly chopped oregano
1/2 tablespoon chili powder
1/2 tablespoon ground black pepper
2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pound, 12 ounces boneless pork loin
1 teaspoon salt, divided
1/2 cup dry white wine

Directions:

1. For the Demi Glace: Fill a large stockpot with four quarts of water and bring to a simmer. Add beef base and stir until dissolved. Add red wine. Simmer until stock has reduced to 2 cups, about 2 hours.
2. For the Pork: Using a food processor, blend tomatillos, poblano , jalapeno, garlic, oregano, chili powder, pepper, cumin, coriander, paprika, cinnamon, and cloves. Process until mixture is the consistency of paste. Generously rub the paste on all sides of the pork and marinate in the refrigerator one hour or overnight.
3. When ready to cook pork, preheat oven to 350 degrees F. Prepare a roasting pan or a lipped sheet pan with foil.
4. Transfer pork to roasting pan and discard any excess marinade. Sprinkle evenly with 1/2 teaspoon salt. Roast in oven about 12 minutes per side until cooked through (internal temperature should be 155 degrees F). Transfer pork to a cutting board.
5. Skim off excess fat from the drippings in the roasting pan and pour the remaining juice into a sauce pot. Deglaze the roasting pan with white wine, scraping the pan to loosen drippings. Pour into the sauce pot. Add the demi glace to the sauce pot and bring to a simmer until reduced by about 25%. Stir in the remaining 1/2 teaspoon salt.
6. Slice pork into 2 ounce slices. Serve two slices with 1/4 cup sauce.

Serving Size: 
Service size: 4 ounces pork with 1/4 cup sauce

Nutritional Information:
290 calories, 13 g fat, 4 g saturated fat, 85 mg cholesterol, 505 mg sodium, 8.5 g carbohydrates, 2.5 g sugar, 2 g fiber, 32 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group