MARDI GRAS PORK ROAST - ala Da Cajn Critter

Top picture... Today's "Sweet" one

Second photo... Yesterday's "Spicy" one

I made two VERY different tasting pork loins. It will help you to relate if you go ahead and click the play button on this YouTube video to get into the spirit of compare and contrast while you read today's post...



My review of the cookbook, Da Cajn Critter - The Lifestyles, the Rules and Makin Groceries continues. Take a look at my post from yesterday, CHIPOTLE PORK TENDERLOIN (maybe Pork Chops) - ala Da Cjun Critter.

In that post, I gave a recipe for a spicy pork tenderloin. I loved it, just the right amount of heat for me. However, my wife thought it was much too hot. Truthfully, even though I liked the recipe, I do not cook food that I know my wife does not like. So, I doubt if I will make that particular recipe anytime soon.

BUT...

Today's pork tenderloin recipe from the book is definitely something I would make again. It is interesting, I am trying to recall the last time I made a marinade or a rub that did not have a balance of heat and sweet spices. Except for a little garlic, there is none of the usual suspects in my spices of choice in this recipe. Definitely sweet, and that taste shines, this was a BIG favorite for my wife's abused pallet from the day before.

But, I am ahead of myself. Here's the recipe from the book...

Mise en place (Assemble the ingredients)

1/2 cup light Soy Sauce
1/4 cup Vegetable Oil
2 TBS Molasses
1 tsp ground Ginger
2 tsp dry Mustard
6 Garlic cloves, minced
1 Pork Roast (I used half a Pork Tenderloin)

Combine all of the spices and liquid in a bowl and whisk to blend. Combine with the roast in a seal-able plastic bag. Marinade in the refrigerator for 12 hours or longer. Remove the roast from the marinade, reserving the marinade. Bake at 325 degrees for 2 hours, or until the internal temperature reaches 160 degrees, basting occasionally with the marinade.

Molasses! That is a strong flavor, but it worked great for this. It produced a beautiful dark crust on the meat. Since I made a thinner pork tenderloin than the thicker pork roast cut, when you cut into the meat, every bite had a bit of the crusty coating (that was the part that did my wife in with yesterday's spicier pork loin). The 12 hour (actually, I did almost 24 hours) made the meat VERY juicy. Be careful about the temperature. My loin only took about 45 minutes to get to temperature. An over cooked pork loin will get very dry, even with the marinade. This was pulled at 155 degrees, and wrapped in foil for about 20 minutes before I sliced. The final temp was a perfect 160!
Absolutely this will be made again. My wife RAVED. I did sprinkle just a bit of chipotle spice on one my slices. "To taste", as they say. the little experiment worked well. I had one large pork tenderloin that i cut in half. Because of the longer marinating time, I was able to make the "hot" half yesterday, and the "sweet" half the next day. Made comparing and contrasting easy.

BOTH RECIPES WORKED EXACTLY AS EXPECTED AND BOTH WORKED VERY WELL. It may appear that I liked the sweet one better. It is natural to want to say good and better. Sorry, for me, these tasted 180 degrees different from each other, but I liked them both. No good and better rating from me...

In fact, as with most things...

Words-adapted from The Bible, book of Ecclesiastes
(with one word substituted by me... Sorry God)
Music-Pete Seeger

To Everything (Turn, Turn, Turn)
There is a season (Turn, Turn, Turn)
And a PORK LOIN to every purpose, under Heaven

I am going to get opinionated and make a little rant (with music, so you can dance or hum along to my rant). While preparing this post, I took a look at a couple of different versions of the Byrd's version of "Turn, Turn, Turn". If you would like a few images to haunt you for the rest of the day, take a look at this video set to the tune of "Turn, Turn, Turn", sung by Eden's Bridge.



There was a time for war. But, now could be the time for peace, healing, planting and dare I suggest... A change in attitude.

It is time our best and brightest came home. We no longer have clear goals and objectives. Our government is trapped in a war of ego. And our American soldier's are asked to fight for ego. It's been almost 10 years of Americans and Iraq's and Afghans souls lost forever. And nearly 10 years of these images defining America. "All we are saying is, Give peace a chance".

That wasn't so bad of a rant


Oh, BTW, today (every Thursday) is my day to post on OUR KRAZY KITCHEN with my weekly column proclaiming, "I CAN COOK THAT!".

Click HERE to see what I did with Chocolates and Strawberries, and to hear my opinion about what you ladies should be serving for Valentine's Day.






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