I'm going to go ahead and throw out an apology for the lack of posting. I'm on a critical care rotation and Jake is doing cardiology. They're both very demanding. I leave the house around 6:30am and I usually don't get home til about 10pm. Jake's schedule is very similar. There isn't much cooking going on these days. Look for a return to life at the end of this month when I get a break.

Sunday, February 28, 2010

Pineapple-Jerk Pork [JG/CL]

History:
Great dish; and highlights that I am a creator and Clark is a executer. So we are in a management class and are learning how to label each other. We had this huge pork loin, what last semester? And we were deciding what to do with it.... Clark found a recipe that was stuffing it with savory items... sounded good, but as I was driving home that voice in my head said, 'Hey pineapple and pork are awesome together do that.'.... Thanks voice. And thinking on it I wanted something that was was spicy on the outside, but then as you bit into it, the sweetness of the pineapple came out and cut the heat. And not just spicy. We wanted it to burn. So here it is the Pineapple-Jerk Pork.

Recipe:
1 large pork loin
brown sugar
pineapple [I tend to like the tidbits], washed and drained
dry rub [recipe at the bottom]

I start by getting separate bowls for the pineapple and brown sugar... the whole touching raw pork thing. Butterfly the pork. This really means to open it up into a wide flat piece of meat. Imagine there is a spiral in the meat, and just have the blade go through it. Cover the meat with brown sugar and then the pineapple. Put more towards you, and then roll up the pork like you would any kind of sushi or cinnamon bread. You have just created a spiral of brown sugar pineapple in the pork. Tie off with twine. Go crazy with the dry rub. Seriously. Again crazy burn. Let the pork rest like this for ~15-30 minutes, preheat to 350 either pop in the oven and go ~45 minutes or sear on all sides and then put it in.

Enjoy.

Dry Rub: [Clark add you magic]
Salt
white pepper
cayenne
berbere
dehydrated garlic
thyme
and some other things clark will add...

that's a really good base, but some other things you can throw into the mix:
I like to scale back some on the salt and also use celery salt
ground ginger, ground coriander...I think that's everything. c

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