Pork Loin Saint Laurent
Yield - 35 - 40 servings
Two, 5- 7 LBS BONELESS PORK LOINS
3 PODS CLEANED GARLIC TOES
1/2 BUNCH SHALLOTS
1 CUP CREOLE MUSTARD
1/2 CUP LIGHT TERIYAKI SOY SAUCE
1/2 TSP GROUND GINGER OR 1/4 CUP FRESH GINGER
1/2 CUP EXTRA VIRGIN OLIVE OIL
1/2 TSP WHITE PEPPER
2 TBSP TARRAGON VINEGAR
1/4 CUP ONLY FRESH BASIL (Optional)
1 CUP WHITE WINE
1/4 TSP LIQUID MESQUITE SMOKE
Clean the pork loins with a sharp Chefs knife, remove most of the excess fat and silver skin. Use a fillet knife and a punch hole in the loin. Stuff the pork with a garlic toe then push a shallot into the same hole, cut the shallot flush with the opening of the meat. Continue with the remaining garlic and shallots. Rub the Creole mustard over all of the meat.
Use cotton twine and tie the two loins together with the fat side out and the small side of the first loin facing the large side of the second loin, this will insure even cooking.
Mix the remaining ingredients in a stainless steel bowl. Marinate the pork loins for a minimum of 6 hours and a maximum of 24 hours, turn loins at least twice.
Preheat the BBQ pit to the highest setting. Mark the tied loins on the
charbroiled, then place the meat with a thermometer in a roasting pan, cover with foil and
slow roast in a 275F oven for 2- 1/4 hours or until thermometer reads 145F. Remove twine
and allow meat to cool about 15 minutes and serve.
Substitute the tarragon vinegar with rice wine vinegar.
Slice to order by Chef carving station or pre-slice about 1/4 inch thick. Retain and serve drippings from pan. Serve with warmed pistolettes.
This is one of my favorite dishes.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: August 14, 2008.