Blackened Pork Loin and Verde Salsa

Blackened pork loin with tomatillo verde salsa, avocado creme, watercress, sugar snap peas and fried tortilla strips

By: Caleb Timp, Signature Chef

Prep Time: 8 hours
Cook Time: 10 to 15 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Blackened Pork Loin Cutlet:
2 ½ Tablespoons low sodium soy sauce
2 teaspoons chopped chipotle peppers in adobo sauce
1 ½ teaspoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
2 teaspoons canola oil
1 Tablespoon light brown sugar
1 ½ teaspoons Cajun seasoning
1 ½ teaspoons paprika
1 ½ teaspoons dark chili powder
1 ½ teaspoons granulated garlic
¾ teaspoon ground cumin
1/8 teaspoon Kosher salt
1 ½ teaspoons ground black pepper
¾ teaspoon dried oregano leaves
1 pound 6 ounces boneless center cut pork loin

Tomatillo Verde:
3 ounces peeled tomatillos
3 Tablespoons quartered yellow onions
¾ teaspoon jalapeno, seeds removed
½ teaspoon lime juice
1 ¾ teaspoons chopped fresh cilantro
¼ teaspoon Kosher salt

Avocado Creme:
1/3 avocado, peeled, seeded and chopped
2 Tablespoons heavy whipping cream
1 ½ Tablespoons sour cream
½ teaspoon Kosher salt
½ teaspoon ground black pepper

Fried Tortilla Strips:
2 (6") yellow corn tortillas, sliced into thin strips
Frying oil
1/8 teaspoon Kosher salt

Sugar Snap Peas:
12 oz trimmed fresh sugar snap peas
2 ½ teaspoons canola oil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Blackened Pork Loin and Verde Salsa:
½ cup watercress

Allergens:

Fish, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

To Prepare Blackened Pork Loin Cutlet: In a stainless-steel bowl, combine low sodium soy sauce, chipotle peppers in adobo sauce, tomato paste, Worcestershire sauce, Dijon mustard, red wine vinegar and canola oil. Whisk until well-blended for marinade. In a stainless-steel bowl, combine light brown sugar, Cajun seasoning, paprika, dark chili powder, granulated garlic, ground cumin, Kosher salt, ground black pepper and dried oregano leaves. Mix well for dry rub. Trim fat and silver skin from pork. Place pork in a pan. Pour marinade over pork. Toss to evenly coat. Place in refrigerator for 8 hours to marinate. Remove pork from marinade. Drain and discard excess marinade prior to cooking. Cut center cut pork loin into 4 boneless pork chops, about 3/4″ thick. Evenly season each pork chop with 1 Tbsp dry rub. 6.Heat pan. Coat with cooking spray. Place marinated pork chops. Sear both sides until cooked through. Remove from heat.
To Prepare Tomatillo Verde: Heat oven broiler. Place peeled tomatillos, onions and jalapenos on a sheet pan. Place under broiler for 5 to 8 minutes or until charred, turning half way through cooking. Place charred tomatillos, onions, jalapenos and remaining ingredients in a blender. Pulse until smooth.
To Prepare Avocado Creme: Blend avocado, heavy cream, sour cream, salt and black pepper in a food processor until smooth. Cover tightly and place into refrigerator until ready to use.
To Prepare Fried Tortilla Strips: Cut tortillas into 1/2″ x 3″ strips. Deep fat fry at 350 degrees Fahrenheit for about 1 1/2 minutes or until crunchy golden brown. Drain well and lightly salt while still hot. NOTE: If no deep fryer is available, toss tortilla strips with oil. Place in a single layer on a sheet pan and bake in a preheated 400-degree Fahrenheit oven for 5 to 7 minutes or until crisp. Rotate pan halfway through cooking process to promote even browning.
To Prepare Sugar Snap Peas: Clip peas and blanch in boiling water for 30 seconds to 1 minute. Shock in an ice water bath. Heat oil in a sauté pan over medium-high heat. Add peas, salt and pepper. Sauté while tossing for 3 to 5 minutes or until tender.
To Plate Blackened Pork Loin and Verde Salsa: Place 2 Tablespoons avocado creme in front and center of service plate and 2 Tablespoons tomatillo verde to the left of creme. In order, place: 1 pork cutlet over part of the creme, 1/4 cup fried tortilla strips over pork, 3 oz sugar snap peas to the left of pork, 2 Tbsp watercress to the right of pork. Enjoy immediately.