recipe

Ras al Hanout roasted pork loin with squash mole, grilled butternut squash, and guajillo Demi.

Zesty spice rubbed, slow–roasted Chairman’s Reserve® Pork Loin resting on bed of bright squash mole, grilled butternut squash, and guajillo pepper sauce.

Customer Profile: I’m cooking for the people. Food is a common bond. It brings us all together.

Cuisine type: New American

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Chef John DePierro

Gastamo Group

Ingredients Guajillo Demi

  • 32oz apple cider
  • 32oz pork jus
  • 1# chicken demi-glace
  • 2 TBSP guajillo flakes
  • 2 TBSP apple cider vinegar
  • 2 TBSP butter
Ingredients Pork Brine
  • 100G kosher salt
  • 1-gallon water
  • 1/2 gallon Ice

Squash Mole:

  • 50G fennel diced
  • 200G squash diced
  • 50G onion diced
  • 50G Poblano diced
  • 10G coriander
  • 100G chopped plantain
  • 5G red wine vinegar
  • 10G salt

Preparation Details Guajillo Demi:

  • Combine cider, pork jus, demi, and apple cider vinegar.
  • Reduce by 1/2 add Guajillo flakes reduce until the sauce coats a spoon, slowly whisk in butter to incorporate.
  • Allow to rest for 5 minutes.
  • Reserve cooking oil and pan juices.

Ras Al Hanout Pork loin:

  • Heat water and salt until salt dissolves, add ice to cool brine.
  • Add Chairman’s Reserve® Pork Loin and brine for 24 hours.

Cooking Pork:

  • Run pork loin in Ras Al Hanout. Pan sear on medium heat, place in a 350°F oven until the internal temperature reaches 145°F, allow the pork to rest for 10 minutes. Slice and serve.
Cooking Squash Mole:
  • Sweat the fennel and onions, medium-low heat, add poblano, coriander, squash, & plantain. Add 1/2 cup of water season with salt, cook on low. puree in a blender until smooth add vinegar. Taste for seasoning, add more salt if needed.
  • Add pork loin and brine for 24 hours.

Roast Squash:

  • Roast oblique cut squash ( any squash will work: delicata, acorn, butternut, etc) at 300°F until soft. Toss with EVOO, lemon juice, and Maldon finishing salt.
  • Place a dollop of mole on the bottom of the plate, using a spoon swirl the dollop to coat the bottom of the plate. Place the roasted squash on the mole- place a few slices of the roasted pork on top, Drizzle the sauce on top and garnish with pepitas and cilantro sprigs.

Other Details:

Restaurant concept for this dish is a Baja Coastal Mexican concept.

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