pork loin

Pork Loin with Rhubarb Port Sauce

~ The Blind Guy Cooks ~ Leave a comment

IMG_3195I mentioned recently I feel rhubarb has an identity crisis. People think it is a fruit rather than vegetable because of its tangy yet fruity flavors. This fruit mentality often relegates rhubarb to the dessert cart. There are many recipes for crisps, tarts, pies, jellies, cookies, and cakes, but not too many highlighting rhubarb for the more savory entrée.

Although I made this recipe with a pork loin, the flavors will work well with roasted turkey or chicken. I think it would complement wild game too.

IMG_3186I moved rhubarb to the dinner plate with this recipe. I have frequently used cranberries to make a cranberry port sauce served with turkey at Thanksgiving and other holidays. This got me thinking. Since cranberries and rhubarb share a similar flavor profile – both tart and tangy – I should be able to substitute rhubarb for cranberries in this sauce.

While the pork was roasting, I got to work on the rhubarb port sauce. I started by chopping one pound of rhubarb into small pieces, about 1/4″ or so, that would be roughly the size of cranberries. To this, I added 3/4 cups of packed light brown sugar, 1 teaspoon of cornstarch, and 1 and 1/4 cups of ruby port. Why 1 and 1/4 cup of ruby port? Because that leaves 1/4 cup of port in a 375 milliliter bottle that the cook can then enjoy while occasionally stirring the sauce until it reduces and thickens slightly.

Time to start working on that rhubarb appetizer and cocktail. I have ideas.

Here is what I did:

Pork Loin with Rhubarb Port Sauce

Ingredients

3 to 5 pound boneless center cut pork loin
Kosher salt
Fresh ground black pepper
1 Pound chopped rhubarb (approximately 1/4″)
3/4 Cup packed light brown sugar
1 1/4 Cup ruby port
1 Teaspoon cornstarch

Directions

Prepare grill for indirect grilling, heat to 325°F.

Allow pork loin roast to come to room temperature and then season all sides with kosher salt and pepper. Roast until internal temperature of 145° F. Plan on approximately 20 minutes per pound for the roast to come to this temperature. Pull roast and let rest at least 5 minutes before slicing.

While the pork loin is roasting, add the rhubarb, brown sugar, port and cornstarch to a 3 quart saucepan. Bring to a low boil and then simmer until liquid is reduced to about half and the sauce begins to thicken; about 45 minutes. The rhubarb will be fairly broken down yet still slightly chunky. The sauce will thicken even more as it cools.

Slice pork loin into approximately 3/4″ slices and spoon rhubarb port sauce over loin slices and serve.

Milk and Cream Braised Pork Loin

~ The Blind Guy Cooks ~ Leave a comment
image

I frequently braise meats using wine, beer, broths, or plain water; this recipe uses milk and cream. The wonderful thing about using milk and cream as a braising liquid is that it makes its own gravy as the milk cooks down. The combination of the pork fat, sage, lemon, and black pepper make a truly amazing tasting gravy.

Here is what I did:

Milk and Cream Braised Pork Loin

Ingredients

5 pound pork loin roast
Salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter
Leaves from 1 bunch fresh sage
2 cups whole milk
2 cups heavy cream
Wide strips of zest from 1 lemon

Directions

Generously season pork loin with salt and pepper. Heat oil and 1 tablespoon of the butter in a dutch oven over medium-high heat until butter melts. Add pork, beginning with fat side down, and brown on all sides 4 to 5 minutes per side.

Pour off fat from dutch oven. Reduce heat to medium and add the remaining 2 tablespoons butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream. Then add lemon zest, season to taste with salt, and bring to a simmer. Reduce heat to medium-low. Partially cover dutch oven and gently simmer for 1 hour, turning pork after 30 minutes.

Coarsely chop remaining sage leaves and add to dutch oven. Continue simmering, partially covered, for 1 hour more once again turning meat after 30 minutes. Uncover casserole and continue simmering, turning every 30 minutes, until meat is very tender and milk mixture is pale golden and thick, about 90 minutes more.

Transfer meat to a warm serving platter and slice meat. Spoon sauce over meat and serve.