Pork Loin Minnesota with Zinfandel Beet
Source of Recipe
Cloverdale Foods
List of Ingredients
2 1/2 pounds boneless pork loin
1 cup Italian dressing
1 tablespoon Dijon-style mustard
1 teaspoon liquid smoke
1 teaspoon seasoned salt
1/4 cup honey
1/2 cup beer
2 teaspoons seasoned salt
1/2 cup toasted almonds, finely chopped
Zinfandel Beet Sauce (recipe below)
Recipe
Mix together dressing, mustard, liquid smoke, the 1 tsp. seasoned salt, honey and beer. Place loin in ziplock bag, pour mixture over. Seal bag and refrigerate for 24 hours. Remove pork from marinade, pat dry with paper toweling. Sprinkle pork with salt. Roast in a 325 degree F. oven for 60-90 minutes, until internal temperature reaches 155-160 degrees F. Remove pork from oven, brush with pan juices and roll in almonds. Let rest 10 minutes before slicing 1/4-inch thick. Ladle Zinfandel Beet Sauce onto serving plates (about 2 ounces per serving) and shingle the sliced pork on top of sauce. Garnish with freshly grated horseradish and scallion rings. Portion size: 4-ounce servings. Zinfandel Beet Sauce: In a medium saucepan, bring to boil 2 cups blush zinfandel, 3 tablespoons chopped shallots, 1 cup peeled & grated beets, 2 tablespoons horseradish, and 2 teaspoons chicken bouillon. Reduce until thickened to the consistency of cream. Add 2 cups heavy cream and return to a boil; reduce by two-thirds, about 20 minutes, to a sauce consistency. Stir in 1 tablespoon dry sherry. Strain sauce through a fine strainer, reserve and keep warm.
Servings: 8
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