Thursday, February 11, 2010

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.


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.

. 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.


Sears coupon codes can save money on the perfect grill.


  1. I agree with you about the sweet and spicy... I like spicy too... just not all the time and not enough to set my tonsils on fire... (as you say... za za zing).. is great but not everyday

  2. That pork roast looks fantastic... Great photo too. I was surprised that molasses was in the recipe... I love molasses and use it occasionally but never before with pork. You are right about that beautiful crust it made.
    Have a god one...


  3. I'm a fan of spicy (the spicier the better) but these both look so tempting - I see why you made both. Loved the Byrds, and found the second video a somber dose of reality. Rant on.

  4. I'm remembering and using more molasses these days- it works well in sauces!

  5. First of all. Very cute that you will give up making somethign if your wife doesn't like it. Dare I say - adorable.

    Second of all. I like spicy. But I also like sweet. I will need to do a side-by-side taste comparison of these. Pronto.

  6. Looks delicious....the spicier the better for me

  7. I'm a big fan of spicy...hey, I am still thinking about that gorgeous cake! I definitely want to make that!

  8. Awesome, I love sweet pork. Course, I also love spicy pork and medium...

  9. That's some good looking pork Dave

  10. A man after my own heart sprinkling chipotle on your slices! My husband is the same way - can't handle the heat at all.

    But it's great when I make something like for a pot luck, he is my taste tester so I never take anything that's too spicy - of course almost everything I take to potlucks is accompanied by Tabasco for those wanting to kick it up a notch!

    Now molasses is one ingredient I never would have thought of on pork - I've done honey - I'll have to give this a try once I can pry the snow and icicles off my grills!

  11. I love both pork roasts...I think they sound delicious. But my family and I are big fans on spice...the spicier the better!

  12. Pork loin looks and sounds amazing! Great job on the strawberries!

  13. While I no longer eat pork, this looks so good I can almost smell it cooking!

    I liked your rant, I thought it well done, and I agree 100%.

  14. Love the loin, love the rant, love the tuxedo strawberries. Great post Dave!

  15. Great post! I am drooling over that pork tenderloin and that chocolate strawberry! Love the Byrds and agree with your rant. Cheers, cher!

  16. That pork loin is so perfectly cooked, not just from your temp check verification, but I can see how juicy and perfect it is in the pics. It sounds wonderful! I read back through the chocolate tuxedo strawberries too! Great post! You are talented AND dedicated. I still marvel that you made your own puff pastry...

  17. I vote for spicy all the way! Love it! Cute little strawberries :)

  18. This looks great, and it's probably more up my alley. (I'm getting old; my stomach, it can't take the spice so much.) Is there a way to sort of combine the two for some spicy-sweet pork? Maybe that's not Cajun. :)

  19. Try e-bay for the mitts-that is where I bought mine-also visit the official site for the Olympics or try The Bay website.

    Good luck

  20. I'm with you. I'd make this one for the wife but I'd rather have the spicy one ;)

  21. You are the best !!!! You should be my new PR manager. Glad you are enjoying Da Cajn Critter. It's my "baby." We are here in New Orleans partyin for Mardi Gras, renamed Lombardi Gras , since the Saints won !!!! Enjoy the food, friends, and festivities. Laissez les bon temps roulez !!!!

    Pam Lyles

  22. Great looking loin, David! I use molasses in a lot of my meat marinades ... it works wonders.
    Love the strawberry!