3 lb Bnls pork loin; in 6
-portions, butterflied
Marinade:
8 oz Dried red chile flakes
3 c Water; hot
7 oz Canned chipotle chile
1 tb Salt
1 tb Cumin
5 cl Garlic; minced
3 tb Vinegar
Sauce:
2 tb Sweet butter
4 cl Garlic; minced
1/4 c White wine
3 1/2 oz Canned chipotle chiles
2 1/2 c Heavy cream
2 tb Chicken base
Garnish:
3 1/2 oz Canned chipotle chiles
1 c Pignoli; toasted
Cilantro sprigs
Marinate meat - Soak chile flakes in water for 2 hours. Combine
with remaining 5 ingredients. Marinate pork in this for
24-36 hours.
Make sauce - Wilt garlic in butter. Reduce heat to low and add
next 4 ingredients in the order listed. Allow to cook down to
desired consistency.
Deal with garnish - Puree chipotles and set aside.
Grill meat until just done.
Coat each plate with 2 oz sauce. Place meat atop sauce. Dot
chipotle puree in sauce around meat and swirl a design. Sprinkle
with pignoli and garnish with cilantro sprigs.
