Mediterranean Pork Bowl
Tiempo Total45 mins
Skill LevelFácil
Servings4
Total Time45 mins
Skill LevelFácil
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Key IngredientFilete De Lomo Rostizado Con Ajo Y Finas HierbasAboutThis Mediterranean-inspired bowl brings all the color and flavor of summer thanks to our grill-ready Roasted Garlic & Herb Pork Loin Filet, peak-season veggies, smoky harissa, and buttery hummus. Light, satisfying, and ready in under an hour!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientFilete De Lomo Rostizado Con Ajo Y Finas Hierbas
Recipe by
Ingredientes
6 ounces Roasted Red Peppers, drained 6 Dried Chilies (mix of Guajillo & New Mexico) 2 tablespoons Tomato Paste 2 cloves Garlic, minced 1 teaspoon Caraway Seeds 1 teaspoon Coriander 1 teaspoon Cumin 1 teaspoon Smoked Paprika 1/2 teaspoon Cayenne Pepper 1 teaspoon Kosher Salt 1 Lemon, juiced 4 tablespoons Olive Oil
Key IngredientFilete De Lomo Rostizado Con Ajo Y Finas Hierbas
Filete De Lomo Rostizado Con Ajo Y Finas HierbasKey IngredientFilete De Lomo Rostizado Con Ajo Y Finas HierbasInstrucciones
1Combine the marinaded ingredients in a large Ziplock bag or stainless bowl. Add the pork loin, seal and massage with your hands to make sure each piece is coated. Set aside to marinate overnight in the fridge.
2Heat a large cast iron skillet or grill on medium high and lightly brush with olive oil.
3Place marinated pork loin in a skillet or on the grill and cook each side for 15 minutes until nicely charred. Turn and cook the other side for 15-30 minutes until it reaches an internal temperature of 145ºF.
4Remove pork loin from the grill and cover loosely with foil. Set aside and serve sliced with grilled vegetables and desired sides.
5Hummus: Place garbanzo beans, tahini, lemon juice, salt, garlic, and black pepper in a food processor fitted with a blade. Run the food processor and slowly drizzle in olive oil until you’ve reached the desired texture.
Serve with olive oil drizzled on top and a dash of paprika or chili flakes.
6Harissa: Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside 30 minutes until the chiles are tender. Drain the chiles and remove the stems and seeds. Transfer chiles to the food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, caraway seeds, coriander, cumin, smoked paprika, cayenne, and kosher salt. Add the fresh lemon juice. While the food processor is running, drizzle olive oil from the top opening. Process again until you achieve a paste-like texture.
Place the harissa paste in a clean jar and keep for up to 2 weeks.
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