The main attraction: Ancho sauce and caramelized onions adorn Spanish pork loin
Cook Up a Story
Cook Up a Story
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Ingredients

  • As Vinny’s blog is more about what to cook rather than how to cook in detail, we hope the info below is decent enough that you can make this pork dish for your own guests. I think they’ll thank you for it!
  • Spanish pork loin with ancho sauce and caramelized onionsserves 8
  • 2 pounds pork tenderloin
  • 2 tablespoons canola oil
  • 2 tablespoons smoked or sweet paprika
  • 2 teaspoons dried and powdered ancho chilies
  • 2 teaspoons dry mustard
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground fennel
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon salt
  • 2 red onions peeled and sliced thin
  • 2 tablespoon canola oil
  • 1 teaspoon maple syrup
  • 2 cups red wine
  • 8 dried ancho chilies, stemmed and steeped in hot water, then finely chopped
  • 2 cups maple syrup
  • 1 cup finely chopped cilantro, Italian parsley and rosemary
  • 2 teaspoons truffle oil to garnish

Instructions

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