WorshipJunky - Recipes
Monday, September 20, 2004
Grilled Pork Loin with Asian Peach Sauce
Bought some Colorado Peaches at the farmer's market the other day. Was going to make a cobbler, but then decided against dessert... So, what should I do with it? I was going to be grilling some pork loin the next night, so decided on making a peach "barbeque sauce" out of it. Cook the peachs with some spices, puree it and baste the pork with it. Turned out very well, everyone liked it. And tasting the sauce early on, I decided it would be very easy to change a few ingredients and turn it into a soup!
4 T Butter
1/2 C minced Leek
4 cloves Garlic
1/4 C grated fresh Ginger
5 diced Peaches
1/4 C Brown Sugar
1/4 t 5 Spice Powder
1/4 T Cinnamon
1/4 T fresh grated Nutmeg
Salt to taste
Melt the butter in a saute pan. (If you are going to blend this mixture in the pan, use a smaller pan so you end up with more depth.) Add the leek and garlic and saute for a few minutes, until the start to wilt. Do this on about medium - you don't want them to brown at all, just cook a bit. Add in the fresh ginger and cook for a minute then add in the peaches. Cook for a few minutes until it starts to form a sauce. The peaches will lose some of their liquid and they'll get to a kind of very lumpy peach sauce. Add in the brown sugar (once their is some liquid so the sugar doesn't burn) and the rest of the seasonings. If you have fresh nutmeg, don't worry about measuring it. Just use 5 or 6 scrapes across a grater.
Cook this for 10 minutes or so on low until the peaches start breaking down and its formed a thick sauce. At this point taste it and make any adjustments.
Now turn it into a puree. This can be done by putting it into a food processor or blender. Or the best way is using a handheld blender such as those made by Braun. If you use a handheld blender, make sure you used a small enough pot so that it is deep enough to keep the liquid from spraying out! (I hand to angle my pot to get some depth because I didn't take this into consideration when choosing the pot and used one that was too big, thus the liquid wasn't very deep!). After making the puree you can let it simmer on low for a few more minutes to let all the flavors combine.
I then refridgerated this for a day.
The next day I took 4 small pork loins, coated them with Durkee St. Louis Chicken and Rib Rub and let them sit for a few minutes. I then put them on the grill over medium heat and cooked them on both sides. I then would flip them over, coat the up side with the peach sauce and let them cook for about 5 minutes then flip again. I did this until all the sauce was gone (I think coating them 4 times). Make sure and leave them on until done. Total cooking time took about 45 minutes. With the last 20 or so on very low. Let the meat sit for a few minutes before cutting.
The Rib Rub gives the meat a little bit of a kick. I've been using it quite a bit this summer and like it as a base layer seasoning for grilling, adding BBQ sauce, peach sauce or whatever as a glaze after the meat is initially seared.
Fresh Tuna Cerviche
1 lb sushi grade Tuna
1/4 C minced Red Onion
juice of 3 Limes
1/4 C Cilantro
1 diced Tomatoe
Salt and Pepper
Cube the Tuna in about 1/2 cubes. I use sushi grade tuna because a) I want it very tender and b) I want to be able to eat it raw. When I diced my tuna there were a few cubes that went against the grain somehow - kind of tied to gether with fibers. These were kind of tough and should be avoided.
Mix the Tuna with the other ingredients, squeesing the juice of the 3 lines over them. There should be enough juice so that if pat the mixture flat in a bowl, the juice comes to the top of it. You could probably also put it into a freezer bad and squeeze all the air out.
Let the mixture sit for at least 3 hours to "cure". I let it sit for a few hours and the center of the tuna was still raw. I then refridgerated it over night and ate it about 24 hours after I had made it. The tuna was all "cured" and even people who usually don't like "raw" fish loved it.
The amount of tomatoe, onion and cilantro to use is purely based upon your taste. Play with it. People that normally don't like cilantro also liked it, as the lime juice cut some of the taste and I didn't use tons of it.
