Jan D'Esposo studied art at Bennington College in Vermont and Yale University. Today she lives in Puerto Rico's Old San Juan. She paints, runs an art gallery and a wonderful little inn with ten rooms and a serious kitchen. When she sets a table it's decorated with sculpture and plated with dishes that are produced in the gallery. She demonstrated her culinary art skills with this recipe for roast pork with rice.
- 1 cup wild rice
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 3 cloves garlic, chopped
- 1/4 cup chopped green olives
- 1/4 cup dark rum
- One 3- to 4-pound pork loin, trimmed but with a layer of fat on top
- 2 tablespoons butter or vegetable oil
- 3 jalapeno peppers, seeded, ribs removed, minced
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 3 tablespoons chopped cilantro (coriander) or Chinese parsley
- 2 cups basmati or whole-grain rice
- 2 cubes chicken bouillon
- 3 drops Tabasco, or more to taste
- Chopped cilantro, for garnish (optional)
Preheat the oven to 350 degrees F. In a small bowl, soak the wild rice in water for 30 minutes.
Using a mortar and pestle, or the bottom of a heavy pot, grind the salt and peppercorns together. Place the mixture into a bowl and add the garlic, green olives and dark rum to make a moist paste.
Place the loin, fat side down, in an ovenproof roasting pan. With a sharp knife make a 1-inch-wide X, about 3/4-inch deep, every 2 inches along the roast. Stuff the paste in the holes. Turn the roast over, with the fat side up. Make diagonal slits in the meat about
3/4-inch deep, 2 inches wide and 2 inches apart. Insert the paste in the slits and smother the roast with the remaining paste. Place the pork in the oven and cook to an internal temperature of 160 degrees F, for a medium-done roast, approximately 1 1/2 hours or 20 to 25 minutes per pound. Let stand for 10 minutes before carving. Pour the pan drippings over the roast to serve.
In a large stockpot or saucepan with a tight-fitting lid, melt the butter or oil. Add the jalapenos, onion and red pepper and saute for 10 minutes. Add the cilantro or Chinese parsley and the basmati or whole-grain rice. Stir until the rice is thoroughly coated with butter. Drain and rinse the wild rice and add it to the pot. Cover with water, 5 to 6 cups. Add the bouillon and stir to dissolve. Add the Tabasco and simmer for 50 to 55 minutes. Remove from the heat and let stand, covered, 10 minutes longer. Garnish with chopped cilantro, if desired.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
351 calories; 7g total fat; 67mg cholesterol; 468mg sodium; 38g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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