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Serve with Creamy Mushrooms and Kale recipe follows.
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Heads up: you're roasting 2 loins of pork for this recipe which would feed up to 12 for an entree but the sides are allowing 4 to 6 portions as the second loin is used for other meals/recipes being prepared later in the week.
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The loins can sit, covered, at room temperature for up to 2 hours to marinate.
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Roast 2 hours before dinnertime on the evening of your Cook Day.
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Preheat the oven to 400 degrees F.
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Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper.
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Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper.
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Arrange a bed of potatoes in a roaster pan.
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Place the pork loins over the potatoes.
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Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows).
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Pile the onion-flavoring paste evenly over the pork loins.
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Roast the meats 1 hour.
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Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit.
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Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
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Cool the remaining loin, cover in plastic wrap and reserve for another meal.
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Stem and slice or coarsely chop the mushroom blend.
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Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat.
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Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted.
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Season with salt, pepper, and a few grates of nutmeg.
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Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2.
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Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens.
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Serve the mushroom dish garnished with a few grates of cheese.
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Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently.
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Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool.
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Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
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Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper.
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Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree.
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Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock.
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Bring the mixture to a boil, reduce the heat to low for the flavors to combine.
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Slice and finely chop the cooked pork and stir into the chili.
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When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
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To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat.
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Slice the remaining lime into wedges and serve alongside the chili.
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For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil.
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Whisk in the polenta, stirring until the polenta just pulls from the side of the pot.
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Stir in the Manchego cheese and serve warm.
