Recipe courtesy of Steve McDonagh and Dan Smith
Total:
2 hr 8 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Pork:
Black-eyed pea salad:
Garnish:

Directions

Pork:

Place the anchos in a large saucepan and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat and simmer the peppers for 15 minutes, or until soft to the touch. Drain, run under cold water, and drain again. When cool enough to handle, pull the peppers open and remove all of the seeds. Place the flesh in the bowl of a food processor. Add the honey, garlic, and salt. With the processor running, add the oil in a slow stream. Process until the mixture forms a paste. Set aside. Sprinkle the pork with salt and pepper and set aside. Spray a large saute pan with cooking spray and place over high heat for 1 minute. Place the pork in the hot pan and sear for 1 minute on all sides. Remove from pan and let cool for 10 minutes. When cool, coat the pork liberally with the ancho paste. Refrigerate for 1 hour.

Fire up your grill on high and grill the pork until the internal temperature is 120 degrees F, about 7 to 10 minutes per side. Use a instant-read meat thermometer for this - they're virtually foolproof. Remove the pork from the grill and wrap it in foil for 10 minutes.

Black-Eyed Pea Salad:

Place the poblanos over an open flame (one of your stove burners will do) and roast them until charred black on all sides. Place them in a paper bag and close it tightly. Set the bag aside until the peppers are cool enough to handle. Next, remove them from the bag and peel the skin off and discard - it'll come off very easily. Rinse peppers under cool water, cut in half, and remove the seeds. Drizzle each half with a little olive oil and set aside.

If you're more organized than me you can soak the peas overnight. Drain them the next day, place them in a saucepan, cover them with water, and add a little salt to the water. Place the pan over medium-high heat and bring to a boil. Lower the heat and let the peas simmer for 30 to 45 minutes, adding water as needed, until tender. Remove from the heat, drain, and set aside.

Meanwhile, cut the tomatoes, pepper, and onion into large dice and set in a large mixing bowl. Cut the corn off the cob and add to the bowl. Add the peas, lime vinaigrette, and cilantro, and toss. Add salt and pepper, to taste. Mound the salad onto the center of 4 dinner plates. Place 1/2 a poblano on top of each of the salads. Next, uncover the pork and slice into 1/2-inch slices. Divide among the plates, placing the pork on top of the poblanos. Quickly whisk the sour cream and paprika together and top the pork with a dollop. Serve the rest on the side. Serve immediately.

Lime Vinaigrette:

1/4 cup freshly squeezed lime juice

1 teaspoon Cilantro Pesto

1/2 cup olive oil

Salt and pepper

Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside.

IDEAS YOU'LL LOVE

Roasted Pork Loin

Recipe courtesy of Giada De Laurentiis

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Smothered Pork Chops

Recipe courtesy of Ree Drummond

Tricolore Stuffed Pork

Recipe courtesy of Giada De Laurentiis

Pulled Pork

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pork Chops alla Pizzaiola

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking