Soby’s was one of the first upscale restaurants to open up on Main Street here in Greenville, SC. We’ve had a number of important dinners there, including our wedding dinner. As long as I have been going there, one of my favorite meals has been the bacon wrapped pork loin with broccolini, mashed potatoes and a habanero cream. The habanero cream sauce is the hit of the dish and it makes me crave it. I crave it so much, I decided to remake this meal at home.
I have to say, this was about as close of a recreation as there gets. The crispy/fatty bacon (I use Niman Ranch Applewood Smoked) is a nice balance against the lean pork loin. The crunch broccolini adds freshness and lightens the dish. The whipped potatoes are the glue and the habanero cream sauce… oh that spicy cream sauce blends perfectly with everything. The best bite is when you get a bit of all the components together on the fork. I love when meal components are great alone but are enhanced by each other. Amazing.
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 tbsp flour
- 1 clove garlic, finely minced
- 1 habanero pepper
- 1 cup half and half
- 1 cup milk
- 1 cup chicken broth
- Salt and pepper to taste
- 1-2 pork loin (they come in two packs at my grocery)
- 4-6 slices applewood smoke bacon (I prefer Niman Ranch)
- 1 large bunch of broccolini
- 2-3 large baking potatoes
- Olive oil
- 2 garlic cloves, smashed
- Salt and pepper
- In a sauce pan over medium heat, melt butter and add olive oil.
- Add the garlic and sauté until fragrant.
- Whisk in the flour and cook until the rue is light blond.
- Slice the habanero in half and add to the pan. Note: for less spice, only use half. For even less spice remove the seeds and steams.
- Whisk in the milk and increase heat. Bring to a boil then reduce to a simmer. Continue to whisk until the mixture is thick and bubbly.
- Stir in the chicken broth and season with salt and pepper.
- Cover and keep warm. Remove the habanero halves before serving.
- Pre-heat oven to 425 degrees F.
- Wrap the pork loin tightly with the applewood smoked bacon keeping a slight overlap on each wrap.
- Place the pork in oven pan and roast until desired doneness about 25 minutes. The last few minutes you can switch to the broiler if the bacon is not crisp enough.
- Meanwhile, peel and cut potatoes into uniform chunks. Place in pot of cool salted water with the smashed garlic cloves. Bring to boil and let them go until fork tender. Strain potatoes and using a ricer, food mill or food processor “mash” until you achieve the consistency that you like. I mash the garlic right in with the potatoes for extra garlicky goodness. Return potatoes to the pot, add approximately 2 tablespoons of the olive oil, as much half and half, heavy cream or milk as you like and season with salt and pepper to taste. Cover and keep warm.
- To save time and keep from clean two large pots, while the potatoes were boiling I add a steamer to the same pot and steamed the broccolini. You can do this in a separate pot if you like, but it worked out just fine using the same one.
- Once the broccolini are as tender as you like (I prefer mine almost raw), set aside.
- To plate this like Soby’s does, after allowing the pork to rest, slice the pork. Add the potatoes, three pieces of pork (as seen above), top with broccolini and pour the cream around the edges of the plate.