All Natural|Gluten Free|Local Canadian Ingredients

Roasted Pork Loin Sliders with Roothams Chipotle BBQ Sauce and Coffee-Passilla Oil

Roasted Pork Loin Sliders with Roothams Chipotle BBQ Sauce and Coffee-Passilla Oil

A little bit of a twist on the typical slider recipe. The marinade and the resultant oil for the pork is so unique and tasty. Paired with a family favourite corn bread recipe that is extremely versatile and delicious. 

**You can substitute 1/2 tsp of Xantham Gum alongside every cup of gluten free flour to make these gluten free.

Ingredients:

Instructions:

Corn Bread

Blend cornmeal, flour, baking powder, baking soda, 1 tsp salt and sugar in a bowl.

In a seperate bowl combine the buttermilk, eggs, creamed corn, vegetable oil, sour cream and the minced jalapeno. Mix well then add to the dry ingredients. Mix until just combined.

Butter muffin tin moulds and pour in the batter and bake for roughly 8 minutes or until a toothpick test comes out clean. 

Pork

Place the garlic, chili and shallots in an ovenproof pan and toss with a touch of oil. Roast at 400F for around 5 minutes. Just until the garlic and shallots begin to char in a few spots. Grind the chili with the whole peppercorns and the toasted cumin seeds. Add cocoa powder, ground coffee, the chili, cumin and peppercorn grindings, and the roasted vegetables to a blender and puree with vegetable oil to make a very wet slurry.

Pour 1/2 of the marinade over the pork and massage it into the meat a little. Reserve, covered in the refridgerator for up to 4 days.

Season second half of the marinade with salt and then allow it to sit overnight if possible. At least a few hours are required to allow the oil to absorb the flavours. Then, set up a small strainer over a bowl. Line the strainer with a basket style coffee filter and pour in the reserved marinade. You are aiming to catch the oil but getting rid of the solids.

Serving the Sliders

Cut open the avocados and save the pits. Make a basic guacamole by mashing the avocados with a fork and season them with lime juice, olive oil and salt. Place the pits onto the top of the guacamole to prevent oxidization. Reserve in the refridgerator.

Preheat oven to 400F. Heat a heavy bottomed pan over medium heat for searing. While it heats up use clean hands to remove excess marinade from the pork loin. When the pan is hot add a touch of oil. Count 3 seconds and then carefully lay the pork loins into the pan. Sear the pork on all sides and then place the entire pan into the preheated oven. Roast for 8 minutes, or to be moer accurate, until the pork reaches an internal temperature of 160F. Remove the pork from the pan and tent it with foil to rest.

Cut the cornbread in half. Top each cornbread half with a generous dollop of Roothams Chipotle BBQ Sauce and then a thick slice of rested pork loin. Garnish the pork with a scoop of guacamole and then drizzle with the coffee-passilla oil.