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Pork Loin Recipe

Inspired by Streetcar 520

Time2h

Serves6

spanish rice / pear pico / chimichurri / pickled cabbage / lime

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Ingredients

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Pork Loin and Accompaniments

2 lbs Pork Loin

2 tbs olive oil

1 tsp Watkins garlic powder

1 tsp Watkins paprika

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Spanish Rice

2 cups Chicken broth

1 cup Pears (diced)

1 medium Red Onion (diced)

1 cup Cilantro (chopped)

2 tbs red wine vinegar

1 cup Olive Oil (for chimichurri)

2 tbs Oregano (fresh or dried)

2 cups Cabbage (shredded)

1 to taste Lime (juice)

1 tbs Salt (for pickling)

1 tbs Sugar (for pickling)

1 cup Water (for pickling)

Method

Cooking Instructions

1

Prepare the Pork Loin

Preheat the oven to 375°F (190°C). Rub the pork loin with olive oil, garlic powder, paprika, salt, and black pepper. Place in a roasting pan.

2

Roast the Pork

Roast the pork loin in the preheated oven for 25-30 minutes per pound, or until it reaches an internal temperature of 145°F (63°C). Let it rest for 10 minutes before slicing.

3

Cook the Spanish Rice

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add Spanish rice and sauté for 2-3 minutes. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice is cooked.

4

Make the Pear Pico

In a bowl, combine diced pears, red onion, cilantro, and lime juice. Mix well and set aside.

5

Prepare the Chimichurri

In a blender or food processor, combine olive oil, oregano, and red wine vinegar. Blend until well combined.

6

Pickle the Cabbage

In a small saucepan, combine water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve. Pour over shredded cabbage in a bowl. Let sit for at least 30 minutes before serving.