1/4 cup ancho chile powder
1 1/2 tablespoons hot smoked Spanish paprika
2 1/2 teaspoons English mustard powder
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground chile de árbol
3 tablespoons canola oil
1. For Chile Rub, mix together ancho chile powder, paprika, mustard powder, coriander, oregano, salt, pepper, cumin, and chile de árbol.
2. Combine canola oil with chile rub; mix well. Rub loin with chile rub and refrigerate overnight or at least 4 hours.
3. Heat oven to 400°F. Season loin with additional salt and pepper and place in shallow roasting pan; roast for about 1 hour until internal temperature reaches 145°F to 160°F; let stand 15 minutes before slicing.
1 cup tawny port
3/4 cup (5 oz.) dried Black Mission figs, quartered
1/4 cup water
2 tablespoons unsalted butter
1 strip lemon zest
1 small bay leaf
1/2 cinnamon stick
1/2 tablespoon sugar
Coarse ground salt
Freshly ground black pepper
1. Combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar in saucepan. Season with salt and pepper to taste.
2. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until liquid is the consistency of a loose jam, about 30 minutes. Discard bay leaf and cinnamon stick.
2 cups chicken stock
1/2 cup stone-ground yellow cornmeal
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup (2 oz.) freshly grated Parmesan cheese, plus extra for serving
2 tablespoons crème fraiche
1 tablespoon unsalted butter
1. Bring chicken stock to a boil in large saucepan over medium-high heat. Reduce heat to medium-low and very slowly whisk in cornmeal, whisking constantly to make sure there are no lumps.
2. Switch to a wooden spoon, add salt and pepper and simmer, stirring almost constantly, for 10 minutes until thick. Be sure to scrape bottom of pan thoroughly while stirring.
3. Remove from heat; stir in Parmesan, crème fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
4. Cut loin into 1-inch thick slices. Place in a large bowl on a mound of Creamy Polenta and top with Fig Chutney. You may also garnish with a little reduced pork stock or bordelaise sauce and some fresh cilantro.