Adobo Grilled Pork with Esquite Stuffed Onions

Adobo Grilled Pork with Esquite Stuffed Onions

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Ingredients:

For the Adobo:
3 ancho chiles
1 pasilla chile
1 2/3 cups orange juice
3 garlic cloves
1 cinnamon stick
2 bay leaves
¼ cup white vinegar
½ tsp. pepper
½ tsp. cumin
1 tsp. oregano
1 tsp. kosher salt
½ tsp. nutmeg
2-1 lb. pork loins
For the Esquite Stuffed Onion:
2 large sweet onions, peeled and halved
4 ears of corn, kernels removed
4 Tb. butter
5 oz. chevre
¾ tsp. paprika
½ of a lime
Salt and Pepper

Directions:

Toast the peppers in a skillet or on a griddle until aromatic, but do not burn. Remove the stems and shake out the seeds.

Heat 1 cup of orange juice in a sauce pot. Add the garlic, cinnamon stick and bay leaves to soften. Once the orange juice is very hot, add the chiles and remove from heat. Allow the chiles to soak in the juice until they are soft—10 minutes.

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Pour the contents of the pot into a food processor. Add the remaining juice, vinegar, and following 5 spices. Puree until smooth.

Heat the grill to medium. Brush the adobo sauce onto the pork loins, salt well, and set aside. Cut two onions in half, then slice off the stump on either end.

Grill the pork for 15 minutes, turning every five minutes. Remove from heat and tent with foil for 5-10 minutes before slicing. Grill the onions for 10-12 minutes until soft.

Meanwhile, Cut the corn off the cobs and place it in a skillet over medium heat.

Saute the corn until it is popping and almost dehydrated—about 10 minutes. Then lower the heat and add the butter and goat cheese. Stir the cheese until melted. Stir in the paprika, salt and pepper to taste. Drizzle with a little lime juice at the very end.

To plate: Slice the pork in ¼- ½ slices on the bias. Push the center sections out of each onion half (reserving for another dish) leaving only 2-3 rings. Fill the onion “cups” with the exsquite corn. Fan out the pork slices on a plate and set an onion cup next to it.

For a cool plating effect, brush a little of the extra adobo sauce around the edge of each plate. Heat the oven to 400 degrees F then turn it off. Place the plates in the oven for 5-10 minutes to allow the sauce to dry! Allow the plates to cool before serving!

Curras serves this dish with roasted asparagus, if you want a veggie!

All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

 

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38 comments on “Adobo Grilled Pork with Esquite Stuffed Onions

  1. baking.serendipityposted August 2, 2010 at 3:45 am Reply

    This looks delicious. I love the adobo paired with pork. Happy Birthday, by the way :) (Although belated.)

  2. Cindy Wafflesposted August 2, 2010 at 4:21 am Reply

    happy belated! Adobo sauce is so tasty.

  3. The Cilantropistposted August 2, 2010 at 4:23 am Reply

    The pork looks amazing, but I really like the idea of those onions too! A great presentation, and sounds like you had an awesome birthday. :D

  4. Lynne @ CookandBeMerryposted August 2, 2010 at 4:56 am Reply

    The way that adodo sauce looks in the bowl made my mouth start watering. What a great photo. And your pork loin looks so perfectly moist. Mmmm.

  5. alisonposted August 2, 2010 at 5:00 am Reply

    gorgeous dish!it's for the first when i saw adobo,very interesting,thank you for sharing this!

  6. Baking Barristerposted August 2, 2010 at 5:05 am Reply

    damn i'm drooling over here. that looks fabulous. i REALLY like the onion idea–i wouldn't have to chop them and make my eyes water!

  7. fromBAtoParisposted August 2, 2010 at 6:35 am Reply

    Happy Belated Birthday !! The dish looks great !!! I must admit I have "a black hole" concerning all the varieties of chiles you mention…Not available, neither in Argentina nor in France….Something to be learnt and appreciated !!!

  8. Belinda @zomppaposted August 2, 2010 at 11:49 am Reply

    Happy birthday! That recipe – those peppers – look fantastic. Thanks for the recommendation when next I head to Asheville!

  9. 12th Man Training Tableposted August 2, 2010 at 12:07 pm Reply

    We used to live in Atlanta, would get up to Asheville every now and again. Never had a bad meal there! But wasn't aware of the Beer City claim. As I recall, Portland had the most craft brewers per capita. Has Asheville taken that title? Congrats! Not sure where Denver ranks in that list, but I read the other day that we have 75 craft brewers within a two hour's drive.

    Great looking recipe!

  10. julieposted August 2, 2010 at 1:45 pm Reply

    I'm so jealous of your restaurant scene! Charlotte's leaves something to be desired. And good Tex Mex/Mexican to top it off! Coming from Texas, I've been highly disappointed in what our offerings here. I will definitely be trying this the next time I'm up in Asheville.

    Nice work on your reproduction as well. That looks as good as any restaurant fare I've eaten!

    Oh, and Happy Birthday!!!! Hope you had a great one!

  11. Mother Rimmyposted August 2, 2010 at 2:05 pm Reply

    Happy belated birthday. Fantastic looking dish. Your pictures really make the food pop!

  12. My Kitchen in the Rockiesposted August 2, 2010 at 3:31 pm Reply

    What a fabulous birthday dinner. Belated Happy Birthday, Sommer!

  13. The Mom Chefposted August 2, 2010 at 4:05 pm Reply

    Oh, I'm drooling. That looks fantastic. I LOVE adobo sauce. Thank you SO much for sharing the recipe.

  14. Birenposted August 2, 2010 at 4:11 pm Reply

    Happy Belated Birthday! The Esquite filled roasted onion looks delicious!

  15. njwposted August 2, 2010 at 6:22 pm Reply

    I love the way you Smeared that sauce on the plate…so abstract! We tried going to Curras on my birthday but they aren't open on Sundays :(
    I look forward to a night there soon!

  16. Julianaposted August 2, 2010 at 6:29 pm Reply

    Oh! Happy Belated Birthday…the adobo sauce smear on the plate with the roast sure looks delicious…SO tasty :-)

  17. Annaposted August 2, 2010 at 6:44 pm Reply

    First Happy Birthday, then for a better word… I like "Food Lover" because at times I can totally make out with a plate of food. LOL, Now for the Adobo grilled pork…wow… It looks amazing, with that onion and corn. Yummmm.

  18. zerrinposted August 2, 2010 at 10:55 pm Reply

    Happy birthday! And it looks like a great birthday dinner. I love corn stuffed onion most. It sounds so tasty with grilled onion. I must try that one.

  19. Shirleyposted August 3, 2010 at 2:47 am Reply

    What a great birthday dinner. And the pork looks amazing.

  20. lauraposted August 3, 2010 at 3:20 am Reply

    These both sound like incredible recipes, Sommer! I can just taste the flavors of the hot peppers, cinnamon, clove, garlic, orange juice and spices all working together. You are the best to get such recipes from your most beloved restaurants – I need to be more bold and just ask!

  21. Pacheco Pattyposted August 3, 2010 at 5:16 am Reply

    Happy Belated Birthday, everything looks delicious, love the roasted onion idea:-)

  22. Eposted August 3, 2010 at 12:12 pm Reply

    Very unique dish that looks so good! Happy Bithday :)

  23. Claudiaposted August 3, 2010 at 1:21 pm Reply

    I haven't been to Asheville for 30 years. I loved it then and I know I would just adore it now. The restaurant has me convinced. The adobo welcomes me…want it all.

  24. Angie's Recipesposted August 3, 2010 at 1:50 pm Reply

    A great birthday meal!
    The corn salad looks super delicious!

  25. Chef Dennisposted August 3, 2010 at 2:17 pm Reply

    that dish looks like it was heaven on a plate…..everything about it just screams flavor!
    I love that corn, I mean could it look any better, what a fantastic meal…..wow

  26. Foodessaposted August 3, 2010 at 2:35 pm Reply

    Sommer…I never knew that about Asheville being such a food haven…and quite frankly never thought of stuffing roasted onions either…something that just triggered an idea…hmmm.

    Happy belated B-day…and I'm glad you could be pleased in such a yummy way.

    Ciao for now and have a lovely week,
    Claudia

  27. Amy from She Wears Many Hatsposted August 3, 2010 at 2:51 pm Reply

    This looks so tasty and I can't wait to try out that restaurant the next time we're passing through Asheville.

  28. Rickposted August 3, 2010 at 3:09 pm Reply

    I'm impressed at your super hero abilities at finding amazing eateries! Happy Belated b'day! And I may take you up on that cake offer. . .

  29. Maryposted August 3, 2010 at 3:43 pm Reply

    That sauce screams to be tried. It sounds wonderful. If ever in your town we'll know where to eat. I hope you are having a great day. Blessings…Mary

  30. Devakiposted August 3, 2010 at 8:38 pm Reply

    HAPPY BITHDAY SOMMER – Belated as it may be, it is totally heartfelt :) Girl, you know just how to pla with your food and the adobo with the pork and corn is just just lovely! I wish I could pierce my fork into all that goodness.

    Ciao, Devaki @ weavethousandflavors

  31. Emilyposted August 4, 2010 at 7:26 am Reply

    Hi Sommer,

    Happy belated birthday! Sounds like you had a wonderful birthday celebration. :)

    I never had adobo sauce before but it looks something that is worth making at home. Just look at the dark, maroon and glossy sauce. Yum.

  32. Cook with Madinposted August 5, 2010 at 2:22 am Reply

    Happy Belated Birthday to you. Looks like you had a great time. Everything looks amazing, especially the corn salad.

  33. Cinnamon Girlposted August 5, 2010 at 3:56 pm Reply

    How nice that they shared the recipe with you! It sure looks fantastic! I really love the stuffed onions. And how lucky you are to have so many great restaurants to eat in!

  34. Magic of Spiceposted August 7, 2010 at 5:00 am Reply

    Happy belated Birthday:) That stuffed onion looks great – everything looks great:)

  35. denise @ quickies on the dinner tableposted August 8, 2010 at 1:57 am Reply

    Oooh! How late am I?? Happy (very) Belated Birthday Sommer!

    That pork is cooked to perfection. Thanks for another great recipe – I LOVE the brushstroke of sauce around the edge of the plate. Would you believe I have never seen that done? :P

  36. sweetlifeposted August 10, 2010 at 3:22 pm Reply

    Happy Bday…adobo and pork with onions always a great combo, what a fab place, oh chains gross me out, we also have plenty family run eateries here..no reason to go to the arches, ya know..

    sweetlife

  37. Wheels and Lollipopsposted August 11, 2010 at 8:12 pm Reply

    Yeah Asheville ! On my next US bound trip I need to find a way to work a visit in. This looks delicious. Don't you love restaurants like this ? Ours is an Italian that is just perfect each and every time.

  38. Rosa's Yummy Yumsposted August 13, 2010 at 1:49 pm Reply

    Happy belated Birthday! What a droolworthy dish! Those flavors are fantastic!

    Cheers,

    Rosa