Spicy Grilled Ibérico Pork End Loin with Orange & Ñoras Pepper Recipe

Receta de Pluma Ibérico Picante a la Plancha con Naranja y Pimienta de Ñoras

30 Minutes

2 Generous Servings

Ingredients

3 large ñoras - dried peppers
2 tbsp reserved ñoras soaking water
4 cloves garlic, minced
Sea salt
1/4 tsp black pepper
1 tbsp dark brown sugar, packed
3/4 cup orange juice, divided
2 tbsp olive oil
1 heaping tbsp + 2 tsp honey
1/2 tsp chili pepper flakes
1/4 tsp sweet smoked paprika
1 1/2 lbs Pluma Ibérico pork end loin
1/3 cup chicken broth, lukewarm or room temperature
1/4 tsp sherry vinegar with Pedro Ximenez
Crusty bread for serving

Nutritional Facts

Serving Size 19 oz/538 gr
Calories 749
Calories From Fat 264
Total Fat 29.7 gr (46%)
Saturated Fat 6.4 gr (32%)
Cholesterol 215 mg (72%)
Sodium 917 mg (38%)
Total Carbohydrates 40 gr (13%)
Fiber 6 gr (24%)
Sugars 21 gr
Protein 81 gr (161%)
Vitamin A 108%
Vitamin C 56%
Calcium 6%
Iron 29%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Pluma Ibérico, an amazingly tender cut of boneless Ibérico pork, is marinated in a slightly spicy mixture of ñoras peppers, orange and garlic, which makes the meat even more flavorful and juicy. The marinade is then reduced into a delicious sauce to be served on the side. The sweet, smoky and lightly peppery spice of the sauce is a great pairing with the rich Ibérico pork!

Steps

To prepare marinade, begin by toasting the ñoras peppers in a dry, hot sauté pan for 1-2 minutes until they begin to emit a peppery fragrance. When cool, prick a few holes in the dried peppers and soak them in a heatproof bowl with boiling water for 30-40 minutes, turning them occasionally. Remove the peppers from the water and reserve 2 tbsp of the soaking water. Coarsely cut the peppers and remove seeds. Place the ñoras in a blender with the garlic, salt, black pepper, honey with orange peel, the reserved soaking water, 1/4 cup orange juice, olive oil, dark brown sugar, chili pepper flakes and smoked paprika. Blend until the peppers are finely chopped. Place pork loin in large re-sealable plastic bag. Pour in marinade, seal and press the meat around in the bag to thoroughly coat with the marinade. Place the bag in refrigerator and marinate for 6 hours or preferably overnight, turning occasionally. Remove the pork loin from the marinade and set aside the bag with the remaining marinade. Bring the loin to room temperature and sprinkle evenly with sea salt. Heat the grill until very hot and you have a nice bed of coals. Grill the pork for 2-3 minutes on each side for medium-rare. (Watch out for grease fires, which are common with a cut like this.) When done to your liking, let the pork rest for 10-15 minutes before slicing. Make the sauce while the pork is resting. Pour orange juice and chicken broth into the bag with the remaining marinade. Press the bottom and sides of the bag to combine the liquid and marinade. When thoroughly combined, pour into a small saucepan and add the sherry vinegar. Bring to boil over medium-high heat; reduce heat to medium and cook until sauce has reduced by half or to your desired thickness. Remove from heat and set aside. Slice the pork loin and top with the sauce before serving. Serve with a crisp green salad, smoky roasted potatoes , crusty bread and a Spanish red wine like a Rioja or Tempranillo.