Roast Pork with Skhug courtesy of Patrick Mulvaney

Ingredients:

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1 pork tenderloin roast

2 parts chili powder (mix California-sweet, New Mexico-hot)

1 part oregano

Enough chopped garlic to smell good
Oil

Citrus juice

Salt and freshly ground pepper

Skhug

1 cup roasted, peeled chili
6 cloves garlic
1 bunch cilantro, roughly chopped
1 T. Ground coriander
3 limes, juiced
1/2 cup extra-virgin olive oil
Salt & pepper

Cooking Instructions:

Put garlic and dry spices in a blender along with salt and pepper. Drizzle in oil and juice until you have a paste. Check for flavor.
Rub liberally on pork roast.
Cook in 350 degree oven until golden brown, delicious and cooked through.
Let rest for 1/2 hour before slicing. Serve with the skhug, white rice and a green vegetable.
To make the skhug: mash the garlic with salt into a smooth paste. Put paste, cilantro and coriander into a blender and purée while drizzling in 2/3 of the lime juice and oil. Check for seasoning and add more oil, citrus and S&P as necessary. Keep stored in refrigerator in a bag or jar with a thin layer of oil on top.

Recipe Notes

What a treat to have this recipe from Patrick Mulvaney! While the pork belly served at the James Beard House might be a bit too adventurous for many of us at-home cooks, this recipe mirrors the flavors and is just as delicious.

*Full Disclosure… when Patrick sent this recipe over, I had to Google “skhug.” It is a traditional hot paste, common in Middle Eastern cuisine.

Suggested Wine Pairing

Bogle 2010 Phantom