Ancho Grilled Pork Loin Capped with Smoky Paprika Cream Served over a Zesty Black Eyed Pea Salad and Fire Roasted Poblano Pepper

Ancho-Grilled Pork Loin Capped with Smoky Paprika Cream, Served over a Zesty Black-Eyed Pea Salad and Fire-Roasted Poblano Pepper

Ancho-Grilled Pork Loin Capped with Smoky Paprika Cream, Served over a Zesty Black-Eyed Pea Salad and Fire-Roasted Poblano Pepper

By Food Network
2 hours 8 minutes

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Details
  • Servings:   4
  • Calories:   1746
  • Protein:   79g
  •  
  • Fiber:   19g
  • Sugar:   18g
  • Carb Total:   47g
  •  
  • Trans Fat:   1g
  • Saturated:   27g
  • Fat Total:   134g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 1/2 pound dried ancho chiles
  • 2 tablespoon honey
  • 1 tablespoon minced garlic
  • 1 tablespoon kosher salt
  • 1 cup vegetable oil
  • 3 pound center cut pork loin
  • Salt and pepper
  • 2 poblano peppers
  • Olive oil
  • 1/2 pound dried black-eyed peas
  • 2 plum tomatoes
  • 1 green bell pepper
  • 1/2 red onion
  • 1 ear fresh corn
  • 4 ounces Lime Vinaigrette
  • 1 teaspoon chopped fresh cilantro leaves
  • Salt and pepper
  • 1/2 cup sour cream
  • 2 teaspoons smoky paprika
Instructions

Ancho-Grilled Pork Loin Capped with Smoky Paprika Cream, Served over a Zesty Black-Eyed Pea Salad and Fire-Roasted Poblano Pepper serves 4 original recipe by Food Network.

View original preparation instructions

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