Chili Garlic Pork Loin(Featured Chef Niall Sheehan)
Prep
15m
Cook
40m
Gallery
| Category: | Main Dish Pork |
| Cuisine Type | American |
Ingredients
For
6
Serving(s)
Ingredients
| 4 lb Pork Loin Roast |
| 1/4 cup Mayo |
| 1 tsp Chili powder |
| 1/4 tsp Better than bouillon Roasted Garlic paste (a little more if you want a real garlic kick) |
| 2 tsp Kosher Salt |
| 2 tsp Fresh ground black pepper |
| 1 tsp Granulated (or powdered) Garlic |
Chili Garlic Pork Loin Directions
- Prepare the pork loin by patting it dry. Make shallow diagonal slices in the fat cap every 3/4" to create a diamond pattern.
- Season liberally with the salt, pepper and garlic. Lightly cover and let stand for 30 min to 1 hour.
- Heat oven to 400 C and start preheating a cast iron frying pan on the stove top.
- Mix together the mayo, chili powder and garlic.
- When the pan is hot, add some cooking oil and sear the pork on all sides. Once the outside had been nicely browned, place it in the center of the frying pan, fat side up and base with the mayo mixture. Place the roast and frying pan in the oven and cook at 400 C for 30 min, increase the temp to 425 for 15 min and check for doneness. Internal temp should be 140.
- Once done, let it rest for 5-10 minutes before slicing.
Notes
Substitute the Better than Bouillon garlic paste with 1-2 cloves of minced garlic.
For the BBQ, once the outside is nicely browned, mop on the mayo mix like BBQ sauce and cook over indirect heat.
Reviews 5/5
Wanted to find a way to use the roasted garlic paste and this is a winner. Will be a regular in the ...
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