Robert-R
TVWBB Diamond Member
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 need to make the mole. It's pretty ez, however I suggest doing it a day or two in advance. It reheats quite well.
Found A Rick Bayless recipe for the mole 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.
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 pulled the roast at 135*. It was plenty moist... could have been a bit more tender, per SWMBO.
Wifey would also like more stuffing in the roast next time.
fwiw - If you are allergic to peanuts, seems like you could substitute almonds.
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 need to make the mole. It's pretty ez, however I suggest doing it a day or two in advance. It reheats quite well.
Found A Rick Bayless recipe for the mole 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.
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 pulled the roast at 135*. It was plenty moist... could have been a bit more tender, per SWMBO.
Wifey would also like more stuffing in the roast next time.
fwiw - If you are allergic to peanuts, seems like you could substitute almonds.
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