Pork Loin With Hawaiian SauceFrom hopscotch 6 years ago
- *cooking time is determined as to when the meat temperature reaches 170 ° F. shopping list
- Eddie Prudhomme shopping list
- Perdido Beach Hilton shopping list
- orange Beach AL shopping list
- Since the barbecue sauce for this pork loin is based on reduced pork stock, start a day ahead of time by deboning and trimming the loin and use the bones and trimmings to make the stock (the method is outlined below). This is called Hawaiian-style sauce, mustard-based and tangy with horseradish and honey. Note that the sauce is added when the pork is nearly done so that it does not burn. shopping list
- Serves 8 shopping list
- 2 cups reduced pork stock (see note below) shopping list
- 1/2 cup yellow mustard shopping list
- 1/2 cup creole mustard shopping list
- 2 to 3 tablespoons honey shopping list
- 1/2 cup horseradish shopping list
- 1/2 cup catsup shopping list
- 1/2 cup dark brown sugar shopping list
- 1-1/2 teaspoons minced garlic shopping list
- 1/4 cup dry white wine shopping list
- 1 boneless pork loin, approximately 6 pounds shopping list
- Prudhomme´s Meat seasoning shopping list
- 3/4 cup salt shopping list
- 6 tablespoons granulated garlic shopping list
- 6 tablespoons freshly ground black pepper shopping list
- 1/4 cup cayenne pepper shopping list
- 2 tablespoons cumin shopping list
How to make it
- Combine all the ingredients except the pork loin and meat seasoning in a saucepan. Simmer 20 minutes. Season the outside of the pork loin with meat seasoning, then cook on an outdoor grill over indirect heat for about an hour, or longer, to an internal temperature of 170 F. During the last 5 minutes of cooking, baste the loin with the prepared sauce. To serve, slice the pork roast and top with additional sauce.
- Note: You can use the bone from a pork loin to make the stock.
- Chop the bone into several pieces, then place it in a large pot with 1 roughly chopped onion, 1 diced carrot, 1 diced stalk of celery, a few black peppercorns, pinch of salt, and water to cover (about 2 quarts).
- Bring the liquid to a boil, reduce the heat, and simmer until it has reduced by half.
- Strain through a fine-meshed sieve into a smaller saucepan.
- Continue to simmer until the liquid has reduced to about 3 cups. Cool, then refrigerate until ready to use. Remove and discard the fat layer that forms on the top. Proceed as directed for the Hawaiian Sauce, above.
- Prudhomme´s Meat Seasoning
- Combine all the ingredients in a glass jar. Store indefinitely in the refrigerator. The mixture does not spoil, but the flavor fades over time.
- Source: Chef Eddie Prudhomme
- url: greatchefs.com
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