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

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OMG! this is soooo good. I made this for my family and we all loved it. Nothing can be skipped. I used a combination of ancho, New Mexico and Guajillo peppers because that is what I had on hand and it worked out perfectly. The pepper step is the most time consuming of the whole recipe. I used 2 cans of Black Eyed Peas that I drained and rinsed - perfect amount and 1 cup of frozen corn. I bought a top loin pork roast so it was probably a little thicker than a center cut. It just needed to be grilled longer and was still not done in the thickest part so we nuked it a little. No problem though because when you assemble as suggested and dollop the Smoky Paprika Cream on top of the pork it is all to die for!!

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SIMPLE TO MAKE AND TERRIFIC TASTING. MADE EXACTLY AS PRINTED EXCEPT WE OMITTED THE BEAN SALAD. DELICIOUS!!! ANNIE , FREMONT , CA