Diva Q
Executive Chef
Yesterday I opened up a pork loin and marinated it in this:
1/2 c red wine
1/2 c brown sugar
1/4 c red wine vinegar
1/4 c ketchup
1/4 c hoisin sauce
1 tsp 5 spice powder
2 tablespoons soya sauce
1 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper
3 cloves garlic minced or chopped fine
Then today I made a stuffing of this:
Leftover cornbread crumbled. I am guessing I used about 4 cups.
1 onion finely minced sauteed in butter
a handfull of chives chopped fine, tsp of sage, some salt & pepper
mixed in an egg and enough chicken stock to make it spreadable.
Cooked it in the oven (ok so it is raining out this was supposed to go on the wsm) at 350 until internal temp was 155 then i rested it for 1/4 hr. Approx 1.5-2 hrs
It turned out nice with a great color. I am going to reduce some of the leftover marinade to make a sauce and serve it with a mushroom risotto and some broccoli florets.
http://img.photobucket.com/albums/v636/ ... tpork1.jpg
http://img.photobucket.com/albums/v636/ ... stpork.jpg
1/2 c red wine
1/2 c brown sugar
1/4 c red wine vinegar
1/4 c ketchup
1/4 c hoisin sauce
1 tsp 5 spice powder
2 tablespoons soya sauce
1 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper
3 cloves garlic minced or chopped fine
Then today I made a stuffing of this:
Leftover cornbread crumbled. I am guessing I used about 4 cups.
1 onion finely minced sauteed in butter
a handfull of chives chopped fine, tsp of sage, some salt & pepper
mixed in an egg and enough chicken stock to make it spreadable.
Cooked it in the oven (ok so it is raining out this was supposed to go on the wsm) at 350 until internal temp was 155 then i rested it for 1/4 hr. Approx 1.5-2 hrs
It turned out nice with a great color. I am going to reduce some of the leftover marinade to make a sauce and serve it with a mushroom risotto and some broccoli florets.
http://img.photobucket.com/albums/v636/ ... tpork1.jpg
http://img.photobucket.com/albums/v636/ ... stpork.jpg