Aurora Catering's
Oil-Less Fried Pork Loin

(Subtitled - Big Pussy Pork Lion.... or Cowardly Detroit Pork Lion)

Yield 1 - 4 inch Hotel Pan or about 40 servings

Ingredients
9 - 11 LB Boneless PORK LOIN (Trimmed of fat and silver skin)

STUFFING
1 ONION (Chopped)
1-1/2 LBS BACON
1 TBSP  RED CHILI SAUCE
1 TSP WHITE PEPPER
1/2 CUP MOLASSES

PORK LOIN RUB
2 TBSP MUSHROOM SOY (Pearl River Bridge brand preferred)
2 TBSP ZATARAIN'S PRO BOIL SEASONINGS

GARNISH and PRESENTATION
2 -2 LB BAGS OF CURLY CUT STRING FROZEN POTATOES
OIL FOR FRYING Potatoes
1 HARD BOILED EGG (Cut in half)
1/2 ONION (Ringed)

Method
Add the stuffing ingredients (except for the molasses) into a skillet and over medium heat, sauté until the onions are clear, the bacon does not have to be browned, just cooked and the same color as the onions. Remove from heat and use the residual heat to warm the molasses into the stuffing. Cool for 10 minutes in the refrigerator.

Meanwhile, trim the pork loin of excess fat and the silver skin.  Because the fryer basket is only 11 inches deep in length, cut the pork loin in half.  Then use a long filet knife and cut several slits into the middle of the loin to form a pocket to hold the stuffing.

Use a long wooden spoon handle to push the stuffing into the pork loin's pockets.  BTW, the stuffing of one of the pork loin halves, blew out on the side... We used cotton twine to secure the hole.  See pic (Left) of the repaired breach.

Assemble the fryer outdoors, and turn the fryer on to preheat...

Then roll the pork loins in the mushroom soy and rub the Zatarain's Pro Boil onto the outside of the loins.

Skewer the pork loins with metal skewers and suspend from the top of the cooking basket.  Insert the Char-Broil thermometer into the thickest portion of one of the loins.

Lower the basket into the fryer and cook about 1 and 1/2 hours or until the internal temp reads 165F. See pic (right).  There is a wire mesh lid that comes with the fryer... use it if it is cold outside or if there are windy conditions. (see pic below)  You do not want to cook the meat too quickly... so this is a judgment decision!

Remove the loins from the fryer and allow to rest for at least 15 minutes.

Plate Presentation
Fry the curly cut potatoes in the oil... Slice the pork loins about 3/8 inch thickness and arrange like a fallen deck of cards.. Place in the center of a 4 in Hotel Pan, and arrange the fries around the loins as if it were the mane of a male lion!!  Place the hardboiled eggs as eyes and onion ring as a sour loin's mouth...., serve!!

Alternate Method
 Inject the loins with any marinade that you like!

Chef's Notes: 
The Pro Boil is a seasoning that is usually used to boil seafood such as crabs, shrimp or crawfish.... I find it makes a very flavorful and SPICY rub.  Perfect for bar food!

I have been cooking with the Oil-Less Turkey Fryer... if you like this recipe.. Then check out these recipes: Oil-Less Fried Turkey Recipe   or our Oil-Less Chicken Wings Recipe

My son won with this recipe at the Finn McCools cooking contest for the Detroit Lions vs Saints 2012 playoff game!!  See Below!

EQUIPMENT

Char-Broil's Big Easy Oil-less Turkey Fryer

The Big Easy is really that EASY!!  It takes about 30 minutes to assemble out of the box, and you have to do a one time season of the interior stainless steel cooking drum with oil before use (and additional 30 minutes), but from there on..... you are good to go!!

... The darker the char the better the fryer cooks because of the infrared heat radiated by the darkened surface.

The Oil-less Fryer comes with a wire mesh lid that is used in cold or windy conditions, otherwise the lid is not required. In fact it could cook the meat too quickly, and you really don't want that.!!

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2012, Aurora Catering, Inc. All rights reserved.
Revised: January 15, 2012