Anchiote-rubbed Roast Pork Loin

Achiote-rubbed Roast Pork Loin

1 (3 ½ to 4-pound) boneless pork loin roast, trimmed
¼ cup Achiote Rub
2 large beets, quartered
1 large sweet onion, cut into ½ inch thick slices
2 tablespoons olive oil
2 teaspoons sea salt
1 tablespoon sherry vinegar
½ teaspoon salt
2 avocados sliced
¾ cup Mamey Coulis

Rub pork loin with achiote rub. Cover and refrigerate 4 hours.

Place pork in a large roasting pan, arrange beets and onion around pork. Drizzle beets and onion with olive oil, sprinkle with sea salt. Bake at 425 for 1 hour or until meat thermometer inserted into thickest portion of pork registers 155. Remove from oven; let stand 10 to 15 minutes or until thermometer registers 160º.

Toss roasted vegetables with sherry vinegar and ½ teaspoon salt. Slice pork roast into thick slices. Arrange pork over vegetables and sliced avocado, drizzle with mamey coulis.


Achiote Rub

2 tablespoons ground annatto
2 tablespoons kosher salt
2 tablespoons minced garlic
1 tablespoon sugar
1 tablespoon dried thyme
1 ½ teaspoons freshly ground black pepper
½ teaspoon crushed red pepper
½ teaspoon ground cinnamon
¼ cup olive oil

Combine all ingredients. Store in refrigerator up to 2 weeks.


Mamey Coulis

(if mamey is unavailable, substitute mango)

2 teaspoons olive oil
1 cup peeled, seeded, and chopped mamey (mango)
2 tablespoons diced onion
1 garlic clove, pressed
¾ cup water
1 bay leaf
1 tablespoon fresh lime juice
½ teaspoon salt

Heat oil in saucepan over medium heat until hot. Saute mamey, onion, and garlic 5 minutes. Add water, wine, and bay leaf, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until tender. Remove and discard bay leaf.

Pour mixture into a food processor or blender, cover, and process until smooth. Pour through a wire mesh strainer into a bowl, stir in lime juice and salt.

Coastal Living, April 2007

Sazon Goya makes a combination of coriander and annato if plain annato cannot be found.

Jason

"Classic" Macaroni and Cheese

This is the classic dish, baked with breadcrumbs on top, but with a few updates. I use Panko crumbs (not because they're trendy, geez) but because they make a much crispier topping than regular breadcrumbs.

9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered

Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.

Cheese Sauce

1/4 cup butter
1/4 cup flour
2 cups milk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese

Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.

Laura