Wine Country Chef Jon Mortimer is the mastermind behind Alexander's, the Sonoma Coast culinary soiree that overlooks panoramic seascapes at the attractive Timber Cove Inn. Inspired by local ingredients and sensory Sonoma bliss, this radiant dish offers exotic flavor via local pork and the unique collaboration of cinnamon, coriander and cayenne pepper.
- 2 tablespoon extra virgin olive oil
- 2 tablespoon kosher salt
- 3 to 4 pounds pork roast (fat trimmed to 1⁄4 inch)
- 2 cinnamon sticks
- 1 tablespoon cumin seeds
- 2 teaspoon coriander
- 1 teaspoon cayenne pepper
Preheat oven to 400°F. Heat gas grill to high (or light charcoal barbecue).
Place the cinnamon sticks, cumin seeds and
coriander in a small oven-able sauté pan and place the pan in the oven. Cook the
spices for 10 to 12 minutes or until very fragrant.
Remove the pan from the oven and turn the oven down to 275 degrees. Allow the spices to cool for ten minutes then place them in a spice grinder (cleaned out coffee mill will do fine) and grind them to a consistently smooth powder. Combine the spice powder with the cayenne pepper and the salt.
Rinse the pork roast with cold water and pat dry with paper towels.
Rub the roast with the olive oil coating evenly and
consistently then rub with the spice mixture and allow to "rest" for twenty
minutes at room temperature.
Place the pork roast on the grill with the "fat
cap" down. Allow to brown for about 2 minutes then roll onto the top of the rack
so that the fat cap is facing up. Two minutes again then roll onto the back for
2 additional minutes. Continue this process on all sides then place it in a
roasting pan and into the preheated 275 degree oven.
Allow to roast for about
one and a half hour or until the internal temperature is about 145 degrees. Remove
the pork roast from the pan and place it on a cutting board with the fat cap
Allow to "rest" for at least 5 minutes then carve into one-half inch slices when ready to serve (make sure to carve against the grain).
To Serve: In the center of eight warm entrée plates place about 2/4 cup of "green rice" or any favorite Mexican style rice recipe. Ladle the *stew around the rice and place a chop of the pork loin on top. Garnish with a wedge of lime.
*For the Smoked Tomato and Chipotle Stew
Wine Pairing Suggestion: Pair this dish with spicy whites (Riesling, Gewürztraminer) or an earthy red (Meritage)