Smoked Pork Loin With Roasted Pepper And Herb Coulis

The other day when Larry was smoking his meats, one of things he added to the smoker was a pork loin. He did a great job with it too. He has definitely come a long way with his smoking skills. He is almost a smoke master now. 🙂

I am a saucy kind of girl, in more ways than one too. But for food purposes, I will leave it as I like sauces on my foods. I think sauces make the meal and they really bring meats to life. I wanted a good sauce that would enhance the smoky flavors of the pork loin. I decided upon a roasted pepper and herb coulis. I served it all over some tri-colored couscous with some sauteed vegetables and warmed ciabatta with an olive oil dipping sauce on the side. My sauce was red, so I chose a red blend wine to go with the meal. Delicious!

The term coulis has French origins and is used to indicate all of those sauces used to enrich dishes, but for the most part desserts.  The real definition of coulis is a strained liquid. Coulis (pronounced koo-LEE) is French for a thick sauce that’s made from puréed and strained vegetables or fruits. The original, classical use of the term was a meat sauce that was reduced three times.

Of course I don’t make a “proper coulis”, though I certainly know how. I prefer mine with texture rather than smooth. Every time I “break the culinary rules” I think of my favorite Chef Instructor, Chef Andre Averseng. He would always say ” no, no, no Jeanne, dis is not da way to do it”. Then he would taste what I made and rephrase his wording to “did is good, Jeanne. Dis is good”. So, breaking the rules can be a very good thing indeed. At least in the kitchen. 🙂

The main difference between my coulis and the traditional coulis is that I don’t strain it. I prefer it chunky. Everything else though, I keep the same; more or less. Though I am always going to add my own style and personality, and my own personality for that particular day too. 🙂

I started off by roasting some red peppers on an open flame, and charring them. Then I let them sweat for about 30 minutes before removing the charred skins. I rinsed and removed the seeds, then into the food processor they went, along with all the rest of my ingredients.

Roasted Pepper and Herb Coulis

2 red peppers, or any color, roasted, charred, seeds removed and rinsed

1 TBSP garlic

salt & pepper to taste

1-2 TBSP fresh rosemary, oregano, thyme, basil, lemon verbena, or other fresh herbs of your choice

1/4 cup olive oil

1-2 TBSP lemon olive oil

1-2 TBSP lemon balsamic vinegar

Process everything together in a food processor until it is the consistency you like. Like I said, I prefer mine more chunky. If you want to make yours more like a traditional coulis, then puree everything longer, and strain everything through a fine meshed strainer.

This sauce is best when served warm. You can use it for just about anything you like. It goes well with all kinds of meats and you can add some more vinegar to it to make it as a dressing for a salad too. Use your imagination and see you what you get. 🙂

Make the world a little bit more saucy and live it up. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.