As per my standard method of operation, I sampled this dish in Mobile, Alabama 20 years ago and have been trying to duplicate it since - unsuccessfully, I might add.
Regardless, it is delicious - one of my favorite meals to this day, and the sauce that emerged from the experimentation has actually become one of my "Base Sauces" that I use in restaurants..
In sticking with the old adage that simple recipes are best, they don't get much simpler than this. I buy large strips of Pork loin, usually purchased in 8 to 10 pound strips. I slice the loin into 4 equal lengths, lightly sprinkle with cracked black peppercorn and place it in a roasting pan with about a inch of water in the bottom.
Slicing quarter inch strips of onion and adding the sliced carrots and celery stalks, adding all to the roasting pan, cover in foil and place in a 400 degree oven, then reduce the heat after 20 minutes to 325 and continue to roast for 40 minutes.
When reducing the oven temperature, use that as your cue to get the rice going and to make your carrot glaze...make sure that everything is ready to go when you pull the roasting pan from the oven because you will pull the pork from the roasting pan and let it rest for 5 minutes, slice it and serve it - and you've got a sauce to make and carrots to glaze, so five minutes is not a lot of time - be prepared!
Once the pork is out of the roasting pan and the carrots have been skimmed, pull out the celery stalks and place the entire pan over medium heat on the stovetop. Add 4 ounces of roasted green chiles and four teaspoons of concentrated stock and allow it to dissolve, and have your thickening agent handy. I prefer to make a roux but a more low fat option would be arrowroot or corn starch. Once the mixture is at a rolling boil, whisk in your roux and whisk continuously until the sauce comes to a gravy-like consistency, then reduce heat to low.
The carrots that you skimmed from the roasting pan can now be placed in the saute pan containing the glaze of brown sugar and butter on medium heat, tossing them in the substance until ready to plate.
To plate, scoop on the steamed white rice, slice the pork into 1/2 inch thick medallions, 2 per plate, and immediately top with the onion sauce. using a slotted spoon, scoop a large spoonful of carrots from the glaze, allowing for most of the glaze to run off back into the pan and arrange the carrots around the meat.
The saltiness of the sauce combined with the sweetness of the carrots creates a flavor explosion and becomes very comforting on the palate...a nice Merlot or Cabernet Sauvingnon goes very well with the dish, as does and ice filtered beer, and always top it off with fresh baked pecan tarts...
2 pounds pork loin strip
2 large carrots
2 stalks celery
2 large Spanish onions
4 oz sliced mushrooms
4 oz roasted green chiles, chopped
4 tablespoons concentrated stock (or base)
1/4 pound darkened roux
4 cups cooked white rice
1/4 cup dark brown sugar
1/8 cup whole butter, melted
dash cracked black peppercorn
4 huge appetites