Porkloin with Poblano

"Just Add Tomatoes" Linditas' Instant Salsa Mix

Porkloin with Poblano, Mushrooms and Cream

serves 6

1lb. fresh poblano chiles
21/2T. vegetable oil
1 large white onion, sliced 1/4in. thick
3 garlic cloves, peeled and finely chopped
1/2t. dried oregano
3/4t. dried thyme
about11/2t. salt
1/3c. chopped cilantro
3lbs. porkloin, cleaned and cut into cutlets(12 total)
3c. sliced mushrooms(shiitake, oyster or chantrelles)
fresh juice of 2 limes
1c. creme fraiche

Poblano Rajas

Roast the chiles directly over a gas flame or 4 inches below a very hot broiler, turning occasionally until blackened on all sides. Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed pod, then rinse quickly to remove bits of skin and seeds. Slice into 1/4 inch strips. In a large skillet, heat 1T. of the oil over medium heat, then add the onion and cook, stirring regularly, until nicely browned but still crunchy. Add the garlic and herbs, toss 1 minute, then stir in the chiles and heat through. Scoop about 1/3 of the rajas out of the pan and onto a cutting board. Roughly chop them and set aside. Add half the cream to the skillet, simmer over medium heat for about 5 minutes, then scrape into a food processor. Add the remaining cream and process until smooth. Taste and season with salt; stir in the cilantro and the chopped rajas. Adjust the consistency with the fresh lime juice.

Season the porkloin with the salt and preheat oven to 350 degrees. Sear in a hot skillet on both sides until golden brown and transfer to a oven baking dish and finish in the oven for about 12-15 minutes. While pork is in the oven, saute the mushrooms until tender(about 5 minutes). Place sauce in the skillet with the mushrooms, remove the pork from the oven, arrange on plates and top with the sauce for service.