Smokey Pork Loin with Pineapple Salsa, Roasted Red Pepper Sauce and Carnival Cauliflower
by Chef Louis Robinson
Ingredients
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one pork tenderloin, silver skin removed
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1/2 cup pineapple, finely diced
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1/4 cup red onion finely diced
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1 small Serrano pepper finely diced
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2 tablespoons finely chopped cilantro
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one large red bell pepper
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1/4 cup cream
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3 tablespoons olive oil
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juice of 2 key limes
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1 tablespoon chipotle powder
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1 tablespoon garlic powder
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1 tablespoon cumin
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1/2 teaspoon smoked Serrano sea salt (any type of smoked salt could be substituted)
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1 tablespoon kosher salt plus more to taste
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6-8 florets of yellow and purple cauliflower
Method
Pork
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Rub the pork loin with the garlic powder, chipotle powder, cumin powder and 1 tablespoon of salt.
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Place an oven safe frying pan over med-high heat and add 1 tablespoon of the olive oil.
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Once the oil is hot, add the pork loin to the pan, turning to brown on all sides.
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Once the loin is brown on all sides place he pan in the oven for 12 minutes or until it reaches an internal temperature of 145 degrees, remove from oven (using caution as the handle of the pan will be hot), and allow to rest for at least 3 minutes.
Red Pepper Sauce
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Wash your red bell pepper and place it directly on the burner of your stove over medium heat (if you don’t have a gas stove you can use the broiler of your oven).
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Turn the pepper often until the entire outer skin in charred black.
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Remove from the stove and place in a sealed plastic bag for a few minutes.
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Remove from the bag and wipe off the charred skin. Tear open the pepper and remove the seeds.
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Place the pepper flesh in a blender with 1 tablespoon olive oil and salt to taste.
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Blend on high until smooth, turn the blender to low and add the cream just until incorporated, don’t over blend. Remove from blender…done.
Pineapple Salsa
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Combine the finely diced pineapple, onion and Serrano in a bowl along with the cilantro.
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Add 1 tablespoon olive oil, the lime juice and salt to taste.
Carnival Cauliflower
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Remove several florets (3/4 for each plate) from the heads of purple and yellow cauliflower.
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Blanch in boiling water for 5 minutes and then put them in an ice bath to cool.
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Remove and allow to dry and season with salt to taste.
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Cut the stems of the florets even so that they will stand on the plate.
To Plate
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Spoon the red pepper cream sauce on the plate in the artistic style of your choosing :-).
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Cut the pork loin into six even medallions. Place three medallions on the plate over the sauce.
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Place 3-4 cauliflower florets standing up around the pork.
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Spoon the pineapple salsa on and around the pork and cauliflower.
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Finish the plates by sprinkling with smoked Serrano sea salt…ENJOY!