robert-r
is Blowin Smoke!
- Joined
- Mar 29, 2015
- Location
- AntHome...
When visiting family in Salt Lake City for Christmas & other occasions, we have gone out for dinner at the Red Iguana.
One of our favorite items on the menu is the pork loin in peanut mole.
Well.... SLC is along ways away & we were desperate for a fix.
First... you need to make the mole. It's pretty ez & I suggest doing it a day or two in advance. It reheats quite well.
Mole recipe here: http://www.latimes.com/food/la-fo-smoky-peanut-mole-s-story.html
Stuffed a pork loin. Coated the inside with evoo, salt, pepper & minced garlic. Filled it with sun dried tomatoes, jumbo yellow raisins, slivered almonds & chard.
Rolled up, tied, coated with evoo, salt, pepper & into the 14.5 WSM.
It went for a ride over a full ring of KBB & 4 chunks apple for over an hour. Sprintzed with red wine 3 or 4 times. Temps were well north of 400*. At one time they exceeded 550*.
Pulled the roast when the internal temp hit 140*.
Loosely tented under foil for 15 minutes & sliced.
Served with mashed potatoes, peanut mole & some salad.
Mas Fino!!!
Why no beans & rice? You just have to try mashed potatoes & peanut mole sauce (our twist).
In retrospect... probably should have let the roast go to 145*. It was plenty moist... could have been cooked a tad longer.
Wifey would like more stuffing in the roast.
fwiw - If you are allergic to peanuts, I believe almonds would work as a substitute.
One of our favorite items on the menu is the pork loin in peanut mole.
Well.... SLC is along ways away & we were desperate for a fix.
First... you need to make the mole. It's pretty ez & I suggest doing it a day or two in advance. It reheats quite well.
Mole recipe here: http://www.latimes.com/food/la-fo-smoky-peanut-mole-s-story.html
Stuffed a pork loin. Coated the inside with evoo, salt, pepper & minced garlic. Filled it with sun dried tomatoes, jumbo yellow raisins, slivered almonds & chard.
Rolled up, tied, coated with evoo, salt, pepper & into the 14.5 WSM.
It went for a ride over a full ring of KBB & 4 chunks apple for over an hour. Sprintzed with red wine 3 or 4 times. Temps were well north of 400*. At one time they exceeded 550*.
Pulled the roast when the internal temp hit 140*.
Loosely tented under foil for 15 minutes & sliced.
Served with mashed potatoes, peanut mole & some salad.
Mas Fino!!!
Why no beans & rice? You just have to try mashed potatoes & peanut mole sauce (our twist).
In retrospect... probably should have let the roast go to 145*. It was plenty moist... could have been cooked a tad longer.
Wifey would like more stuffing in the roast.
fwiw - If you are allergic to peanuts, I believe almonds would work as a substitute.
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