This impressive dinner is easier than it looks! Pork loin is seasoned, seared, then roasted, and served with a creamy roasted poblano sauce

Ingredients

• 1 pork loin (about 2–3 lbs)

• 1 tbsp smoked paprika

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 4 tbsp olive oil

• Salt and pepper, to taste

For the Sauce

• 1 tbsp butter

• ½ onion, finely diced

• 3 garlic cloves, minced

• 2 roasted poblano peppers, diced

• 1 tbsp flour

• ½ cup chicken broth or stock

• ½ cup heavy cream

Directions

1. Preheat oven to 375°F (190°C).

2. In a small bowl, mix smoked paprika, onion powder, garlic powder, olive oil (2 tablespoons), salt, and pepper to form a paste. Rub this mixture all over the pork loin.

3. Heat a stainless steel skillet over medium-high heat and add the remaining olive oil. Sear the pork loin on all sides until a golden-brown crust forms (about 2–3 minutes per side).

4. Transfer the skillet to the preheated oven and roast for 20–30 minutes.

5. Remove the pork from the oven, transfer it to a plate, and let it rest for 10 minutes.

6. In the same skillet over medium heat, add butter and sauté the onions until translucent. Add garlic and roasted poblanos, cooking for another 1–2 minutes.

   Sprinkle in flour and stir continuously for 1 minute to create a roux.

7. Gradually pour in chicken broth while stirring, followed by the heavy cream. Simmer until the sauce thickens. Season with salt and pepper to taste.

8. Slice the rested pork loin and pour the creamy poblano sauce over the top. Serve immediately.

   Serve over this Yukon Gold & Parsnip Parchment Purée