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We had a lot of cilantro left after making the Mango Bruschetta. It was cheap when we did the groceries at the new IGA Extra on St-Joseph in Hull, $1.99 for a huge fresh bunch, so I had to do something with it.
The night before, while I was watching yet another WBC game, Melissa was going through the newest edition of the Food & Drink magazine. A picture caught my eye as she was going though it – I asked her to go back.
Sure enough, on page 60, a cilantro-based recipe: The Spicy Cilantro Drizzle.
It is not yet available online, but it is quite simple – here it is with my changes:
The Spicy Cilantro Drizzle
- 1/3 cup of olive oil
- 1 small yellow onion
- 1 1/2 tablespoon of lime juice
- 1 teaspoon of hot Chinese garlic sauce
- 1/2 teaspoon of sesame oil
- salt
- 1/4 cup of finely chopped cilantro
- 1 dried hot chilli pepper
Mix all liquids, the onion and the salt, until mixed well. Stir in the cilantro and the hot pepper. Let sit at room temperature until ready to use.
Food & Drink recommends drizzling it over grilled steak, fish or chicken, but somehow I thought this would go better with pork. Funny enough, I had a fresh pork loin from DuBreton ready to go. DuBreton’s pork is anti-biotic-free and vegetable-grain fed. It is a good quality meat, and lean.
I seared the loin on all sides in a little oil, before putting it in the oven, in a pan on a bed made of the left-over cilantro. The herbs provided plenty of moisture to ensure the loin wouldn’t dry out.
It was succulent.
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