| Ingredients | Weight | Measure | | Pork loin, boneless | 6 lbs | | | Red bell peppers | | 2 | | Green bell peppers | | 2 | | Yellow bell peppers | | 2 | | Garlic cloves, roasted | | 4 | | Salt | | 1 Tbsp | | Black pepper, coarsely ground | | 1 Tbsp | | Red pepper Coulis | | | | Red bell pepper | | 8 | | Onion, chopped | | 1 | | Garlic cloves, crushed | | 8 | | Olive oil | | 1/4 cup | | Chicken Stock | | 2 quarts | | Tomato paste | | 1 1/2 cups | | Ground cumin | | 4 Tbsp | | Yellow Pepper Coulis | | | | Yellow bell pepper | | 8 | | Onion, chopped | | 1 | | Garlic cloves, crushed | | 8 | | Olive oil | | 1/4 cup | | Chicken stock | | 2 quarts | | Ground cumin | | 2 Tbsp | | Cilantro, minced | | 2 Tbsp | | Chili powder | | 2 Tbsp | | Jalapeno pepper, minced | | 1 | | Preparation | | Butterfly pork loin and pound to 1/2-inch thickness. Rub surface with garlic, salt and pepper. Roast, peel and seed peppers. Arrange peppers on loin, roll up in pinwheel and tie. Smoke loin for 1 hour per pound over fruitwood (peach, apple, cherry) or hickory coals OR roast in 350 degree F. oven for 1 1/2 hours. | | Red Pepper Coulis | | Roast, peel and seed peppers. In large saucepan saute onion and garlic in olive oil until carmelized. Stir in remaining ingredients. Simmer mixture for 15 minutes. Puree and keep warm until serving. | | Yellow Pepper Coulis | | Roast, peel and seed peppers. In a large saucepan, saute onion and garlic in olive oil until carmelized. Stir in remaining ingredients. Simmer for 15 minutes. Puree and keep warm until serving. | | To serve | | On each plate, ladle 1-2 ounces of each Pepper Coulis on separate sides. Top with slices of pork loin. |
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