Grilled Pork Loin with Green Chili Gravy
Posted in: Main Dishes, Grilling Tagged: pork, spicy, mashed potatoes, chili, SummerGrillingRecipeContest, grilling, gravy, spring onions
Green chili gravy… Mmm! When we left Arizona, the thing that I missed the most other than my friends was the food. To be more specific, green chilies. Roasted, peeled and chopped, the New Mexico chili rivals mushrooms for their meaty taste. Riffing on my green chili pork recipe, I came up with green chili gravy. So tonight, we have grilled pork loin with green chili gravy, mashed potatoes and grilled spring onions. I may have mixed a few cuisines, but in general, simple foods will simply go together!
Ingredients
- For the green chili gravy,
- 2 cups roasted green chilies (about 3 poblano, 3 Anaheim, 1 jalapeno and one green bell pepper), roasted, peeled, deseeded and chopped
- 1/2 cup yellow onion
- 1 clove minced garlic
- 1 teaspoon cumin
- 1 Tablespoon chopped fresh oregano
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 2 Tablespoons flour
- 1 cup chicken stock
- 1/2 cup white wine
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pound pork loin
- salt and pepper, to taste
- One bunch spring green onions
- Side dish:
- Mashed potatoes
Instructions
- Prepare the pork loin. Season the pork loin with salt and pepper. Place the pork on the grill and cook to about 160 degrees F.
- Prepare the green chili gravy. In a 12 inch heavy skillet, melt the butter and add the olive oil over medium heat. Add the onions and garlic and cook for about 5 minutes. Add the flour, cumin, salt and pepper. Stir for about 5 minutes to cook off the raw flour. Add the roasted peppers and stir in. Add half the stock and stir for a minute then add the rest of the stock and the wine. Stir and cook until it thickens. Add the oregano and cook for a minute longer. Reduce the heat to low, stir in 2 tablespoons of water. Cook until the rest of the food is ready to serve.
- Place spring onions on the grill with the pork, turning, so they don't burn. Remove the onions when the pork is done and place the grilled pork on top. As the pork rests, the juices from the pork will flavor the onions.
Notes
*Green chili gravy is my basic sausage gravy. I just switched out the chilies for sausage and stock for milk. My son will eat this out of a soup bowl though it is not recommended. My lovely bride and master gardener has figured out how to grow the Big Jim and Sandia chilies from the Hatch, New Mexico area, but I doubt that anyone outside of the Southwest or married to a tenacious gardener will have access to them.
*It’s easy to approximate the taste. In this recipe, we need about 2 cups of chili- About 3 poblano, 3 Anaheim, 1 jalapeno and one green bell pepper. These need to be roasted, peeled and deseeded. In reality, I will make 20 or 30 cups and freeze it for later use. This stuff is my base for chile, salsa, cheese dip and now gravy.
*For the pork loin, I like to butterfly it or cut it in half. It allows me to cut off more of the fat and sinew. I just dust each side with salt and pepper and grill.
*The spring onions are a family favorite. I just put them on the grill with the pork plain as God grew them. I turn them often. My trick is to take them off the grill along with the pork, placing the grilled pork on top. As the pork rests, the juices flavor the onions.
*Serve with mashed potatoes as an additional side!
*It’s easy to approximate the taste. In this recipe, we need about 2 cups of chili- About 3 poblano, 3 Anaheim, 1 jalapeno and one green bell pepper. These need to be roasted, peeled and deseeded. In reality, I will make 20 or 30 cups and freeze it for later use. This stuff is my base for chile, salsa, cheese dip and now gravy.
*For the pork loin, I like to butterfly it or cut it in half. It allows me to cut off more of the fat and sinew. I just dust each side with salt and pepper and grill.
*The spring onions are a family favorite. I just put them on the grill with the pork plain as God grew them. I turn them often. My trick is to take them off the grill along with the pork, placing the grilled pork on top. As the pork rests, the juices flavor the onions.
*Serve with mashed potatoes as an additional side!
This sounds wonderful. How long do you grill the loin?
This gravy is KILLER!! I am a New Mexican and use just Big Jim or Sandia or whatever chilies I happen to have on hand. I think jalapenos would work as well, if they are roasted first, although they would give it a slightly different flavor. The gravy also goes well with roast chicken or can be made with vegetable broth for meatless chile stew with pinto beans.