Cooking with Joey: roasted pork loin with a fruit marinade.
10-22-2008, 04:07 PM
#1
0.0 BAR
Thread Starter
Join Date: Feb 2003
Posts: 0
Cooking with Joey: roasted pork loin with a fruit marinade.
I skipped a bunch of steps. Like I give a ----, use some common sense.
- Start out with some blueberries, strawberrys (diced) and dried apricots (diced), and simmer them gently for 20 minutes in two cups of sherry:
Two cup bottle FTW
Simmering goodness, it starts to thicken slightly
- Take your pork loin and cut off the excess fat. Sear it quickly on each side in oil, the aim is not to cook the loin but to seal in juices and flavor. I added some fresh cracked black pepper, salt, and a few diced onions into the mix for flavor. Then, I laid the pork loin on a light bed of uncooked onion, inside the dish it will be roasted in. Whether the onions are cooked or not doesn't really matter, I have some cooked and some uncooked in the picture below. It all tastes good.
Normally you'd dump the marinade on the pork loin and roast it to perfection (I like medium rare), but I started this shindig early because I have to run a bunch of errands and don't want to spend all night cooking. At this point I'm letting everything cool (mainly the fruit marinade as the loin doesn't have much heat in it) before I put it in the refrigerator, because covering and refrigerating hot food causes the food to spoil... *especially* something with a lot of sugars like fruit. I'll probably pour the arinade over the loin now, but it's pretty strongly flavored stuff meant as an accent so be careful... it's pretty easy to have it take over the flavor of the loin if you marinade it long.
BTW, pork goes nicely with a mix of brown wild rice and haricot verts (french green beans).
To be continued!
- Start out with some blueberries, strawberrys (diced) and dried apricots (diced), and simmer them gently for 20 minutes in two cups of sherry:
Two cup bottle FTW
Simmering goodness, it starts to thicken slightly
- Take your pork loin and cut off the excess fat. Sear it quickly on each side in oil, the aim is not to cook the loin but to seal in juices and flavor. I added some fresh cracked black pepper, salt, and a few diced onions into the mix for flavor. Then, I laid the pork loin on a light bed of uncooked onion, inside the dish it will be roasted in. Whether the onions are cooked or not doesn't really matter, I have some cooked and some uncooked in the picture below. It all tastes good.
Normally you'd dump the marinade on the pork loin and roast it to perfection (I like medium rare), but I started this shindig early because I have to run a bunch of errands and don't want to spend all night cooking. At this point I'm letting everything cool (mainly the fruit marinade as the loin doesn't have much heat in it) before I put it in the refrigerator, because covering and refrigerating hot food causes the food to spoil... *especially* something with a lot of sugars like fruit. I'll probably pour the arinade over the loin now, but it's pretty strongly flavored stuff meant as an accent so be careful... it's pretty easy to have it take over the flavor of the loin if you marinade it long.
BTW, pork goes nicely with a mix of brown wild rice and haricot verts (french green beans).
To be continued!
10-22-2008, 06:10 PM
#8
0.5 BAR
Join Date: Nov 2007
Posts: 104
Re: Cooking with Joey: roasted pork loin with a fruit marinade.
haricot verts
BEANS GREEN
chai tea
TEA TEA
longhaired hippy gone bald
JOSEPH DAVIS
I preffer to ---- myself in the *** and then cumfart onto a pan. Let it brown up on medium heat and enjoy. Tastes like eggs.
BEANS GREEN
chai tea
TEA TEA
longhaired hippy gone bald
JOSEPH DAVIS
I preffer to ---- myself in the *** and then cumfart onto a pan. Let it brown up on medium heat and enjoy. Tastes like eggs.
10-22-2008, 06:23 PM
#10
3.0 BAR
Join Date: Oct 2006
Posts: 2,330
Re: Cooking with Joey: roasted pork loin with a fruit marinade.
Originally Posted by 97EconoBox
Holy ----. I seriously lol'd cause that is on point.
BTW Joseph doesnt know who Alton Brown is.
