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Slow Roasted Pork Loin with Oranges and Chiles on Creamy Polenta

1. I love a great make ahead dish and this makes the house smell amazing.

2. The combo of citrus and chiles with pork is just heavenly and on a bed of creamy rich polenta

Pre-heat oven to 325

1 pork loin

2 oranges cut into wedges

1 grapfruit cut in wedges

2 guijallo chiles dried – these are amazing sweet berry smoky flavor

1 jalepeno

1/2 bottle ginger beer

1 onion cut into slices



1 tablespoon cider vinegar

6 cloves garlic whole

Pomegranate molasses

1. Season your pork loin with Salt and pepper.

2. Over medium high add a splash of oil to a dutch oven and add you pork onions.

3. Sear pork for 5 minutes.

4. Flip add the chiles , jalapeño, garlic cloves, grapefruit, oranges ,ginger beer and vinegar.

5. Make sure everything is evenly distributed and drizzle with pomegranate molasses- This is an amazing ingredient and I suggest in buying a bottle – a little goes a long way – it has an almost tamarind citrus vibe – tart sweet -like a sour patch kid.

6.Bring liquid to a healthy simmer cover and put in the oven for 2 hours.


1 cup fine corn meal

4 cups chicken stock


Black pepper

½ stick butter

1/4 cup mascarpone

1. This might seem like a pain in the butt, but it is really worth it also, it’s a great work out- so it’s a net even on the calorie counter.

2. In a medium Saucepan add your chicken stock – so listen we all know its wonderful to have your own stock and sometimes I do – but other times I don’t have the time so like today we are using lovely stock I bought at the market. Make sure to taste any stock you use.

3. Bring the stock to a healthy simmer, begin to slowly add the polenta- making sure to whisk vigorously while adding the corn meal – once you have whisked everything in, lower heat and stir. Cover and let cook for another few minutes.

4. This is a great time to pull your pork out of the oven and let it sit on the counter for a second.

5. I like to have a sharp green to go with something as rich as pork and polenta. Think about it as a contrasting flavor that acts as a highlight to richness of the pork and polenta.

6. The green I am using is dandelion – I love to tart bright taste – plus it always a conversation starter.

Serve Family Style

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