Friday, January 27, 2012

"The best pork loin I have ever eaten".

So said one of the women I worked with when I brought this to my very last potluck.I had brought my best shrimp dishes as well as a one pound pork tenderloin flavored with citrus, mustard, and pineapple bourbon glaze. I cooked it again yesterday with a pork loin from Kroger- a "Manager's Special" marked down to seven dollars.

The Pineapple Bourbon Glaze came out of a bottle. It was one of a line of sauces and glazes from a Texas company called Fischer and Wieser. I buy their sauces at Publix. I do not know how widely they distribute in stores, but if a UPS truck can find your driveway, you can order them on-line at I cannot cook without these sauces. Their Sweet and Savory Onion Glaze does wonderful things to sauteed shrimp, and all their sauces have an affinity for pork. They are not dirt cheap. A bottle costs around $8.00. But some tastes are priceless.

Having said this I will add that I do not think a clever or enterprising cook, or any one with a lick of sense, would have any trouble making their own pineapple bourbon glaze. Simply combine some crushed pineapple, some brown sugar, a little bourbon, and some lime juice in a blender. I trust you are smart enough to come up with a substitute. Make about half a cup- a quarter cup to mix with the marinade, the other quarter to baste with.

You need a 2-3 pound pork loin, cut in quarters.

1 cup of Bitter orange marinade. Iberia makes a good one, for sale in the Hispanic food aisle.

2 tablespoons of Creole or Dijon Mustard

Sea salt

1/2 to 3/4 cup Pineapple Bourbon Glaze

Put the loin quarters in a large zip lock bag. Mix the Orange marinade, half the pineapple glaze, and the mustard. Blend well, the add to the zip lock bag. Shake well and coat the meat, the put in the refrigerator overnight.

Heat the oven to 350 degrees. Remove the pork loin from the marinade,then place the quarters in a roasting pan. Salt them, then baste with the pineapple glaze ,into which you will have stirred another heaping tablespoon of mustard. Reserve some glaze for two more bastings.

Cover the meat with foil and roast for 45 minutes. Then uncover and baste with glaze. Bake another 15 minutes, then remove the foil. Let roast another 20 minutes after basting again with the rest of the glaze. Keep a close eye on the roast to make sure you do not overcook and let it dry out. Cooking times may vary, and you must be a vigilant cook who knows how to pay attention. Good food does not cook itself.

This will be tender and succulent. I made this to accompany it-

Sliced potatoes coated with olive oil, sprinkled with sea salt, and baked in a dish with pieces of pancetta, some crumbled rosemary and half a dozen diced up garlic cloves.

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