If turkey is feeling too tired for your holiday table, try this alternative offered by EATHonolulu’s Chef David Passanisi. This luscious main features local farm-raised pork, perfectly showcased with Hawai‘i grown ingredients—many featured here in the pages of this magazine.
Get tips directly from the pro himself: stop by EATHonolulu in the Gentry Design Center and ask for Chef David.
Hawai‘i Coffee-rubbed Pork Loin with Sautéed Mushrooms, Red Plum Port Wine Sauce and Shaved Fennel
“This rub adds texture and a seasoned depth without over powering the natural flavor of the pork. We work with fresh, local vegetables on a regular basis. We like produce based sauces for their better intensity of flavor and great texture. What’s better, they keep your cooking healthier by skipping the butter and cream,” says Chef David.
30oz center-cut pork loin
1 bulb local fennel, shaved
Hawaiian sea salt
Rub pork loin liberally with the coffee rub. Preheat oven to 350 degrees. Pan sear on high until brown and roast in oven until it reaches an internal temperature of 145-degrees. Remove from oven and rest 15 minutes. Plate with mushrooms and plum sauce, top with shaved fennel tossed in sea salt.
4T fine ground Hawai‘i coffee
2T dark cacao powder
1t chili powder
1t Big Island cinnamon
Hawaiian sea salt
Black pepper to taste
6oz mixed Hamakua mushrooms to include ali‘i, piopini, and grey oyster
1 drop matsutake extract
2T chicken stock
Salt & pepper
Warm pan with butter and sauté mushrooms on medium-high heat for 1 minute. Deglaze pan with chicken stock and matsutake extract. Bring to boil and whisk in remaining butter and chives. Season to taste with salt and pepper.
Red Plum Port Sauce
4 red plums, sliced in wedges
1 shallot sliced
1/2 thumb Hawaiian ginger root, sliced
2C port wine
2T local honey
1t local lemon juice
Combine all ingredients in sauce pan and cook on medium heat until incorporated, about 10-20 minutes. Chill, then blend until smooth.