Pork Loin with Casabel and Grapefruit Sauce

A dried, plum-shaped, red chile, cascabels have a rich, nutty flavor and medium heat that make them excellent in sauces, soups and other cooked dishes. You can usually find them in specialty shops and Mexican groceries.

Recipe Ingredients:

24 dried cascabel chiles, stemmed and seeded
3 cups water
6 cloves garlic, peeled
4 cups grapefruit juice, preferably fresh-squeezed
1 cup orange juice, preferably fresh-squeezed
3 teaspoons ground allspice
1 teaspoon salt
4 double pork loin chops
4 tablespoons olive oil

Cooking Directions:

1. In a black iron skillet, or in a 250°F (120°C) oven, dry-roast chiles for 3 to 4 minutes, shaking once or twice (do not allow to blacken). Add to water in a saucepan and simmer gently, covered, for 20 minutes to rehydrate. Remove from heat and allow to chiles and water to cool.
2. Transfer chiles to a blender. Taste chile water for bitterness; add 1/2 cup chile water to blender (use plain water if bitter). Add garlic and purée. Strain into a non-reactive dish and add pineapple juice, orange juice, allspice and salt; mix well.
3. Place pork in marinade, cover, and refrigerate overnight.
4. Remove pork from marinade and bring to room temperature; reserve marinade.
5. In a skillet over high heat, heat olive oil. Add pork and reduce heat to medium. Sear pork until browned, 1 to 2 minutes per side. Pour off excess fat and oil; set pork aside.
6. Preheat oven to 450°F (230°C). In an ovenproof pan over medium heat, reduce marinade by half. Add meat, coating evenly. Place in oven and roast for 40 minutes or until internal temperature reaches 140°F (60°C). (Add a little water to pan if it gets too dry.)
7. Serve meat drizzled with sauce from pan.

Makes 4 servings.