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Juniper Berry Pork Loin Roast Steaks - Worth a Try

sprintersprinter Posts: 1,188
edited November -1 in EggHead Forum
Hey all,[p]I had half a Pork Loin thawed adn was looking for a recipe to try with it, getting tired of the herb rubs, jelly rolls etc. and wanted to try something a bit different. I think it was last months Southern Living that had a recipe for pork chops, thought I could use the Loin and just make steaks out of it.[p]I cut the loin into steaks about 1 1/2 inches thick and put them into a glass dish. The marinade was 1 cup of GOOD dry red wine, a bit of balsamic vinegar (recipe called for red wine vinegar), fresh sage, fresh rosemary (straight from the herb garden, yummm), garlic and about 2 teaspoons of juniper berries. This gets whisked together and poured over the pork for 3-8 hours (I did about 5). Remove the pork, reserve the marinade in a small sauce pot and boil for a minute or two. I cooked them direct over a 400 degree fire for about 8 minutes a side basting with the leftover marinade 2-3 times each side.[p]The pork came out awesome. Be sure to use good wine as the flavor really comes through from the marinade. Drink the remainder of the bottle with the dinner.[p]Enjoy, let me know if you try this and how you like it. It's a nice departure from just throwing the whole loin on and cooking it and its EASY.[p]Troy

Comments

  • sprintersprinter Posts: 1,188
    BTW, I forgot to mention that I took a pretty good handful of that sage wood/bush that I cut earlier this spring and threw it on the fire, nice addition again. It has a unique flavor but with the sage in the marinade already it worked well. Also, a couple of bay leaves were in the marinade. I almost remember the whole thing. Really, it was only one bottle of wine, I promise, I had to work today.[p]Troy
  • Bama FireBama Fire Posts: 267
    sprinter,
    One gallon bottle? Of the really good wine with the screw top?

  • sprintersprinter Posts: 1,188
    Bama Fire,[p]Hey, if thats what you ike to drink, marinade/drink away. Personally I used a Berringer Estate Reserve 1991 Cabernet. Pretty tasty. I wanted to drink the whole bottle but I chose it to cook with 'cause I KNEW I could drink the rest with dinner.[p]Troy
  • Bama FireBama Fire Posts: 267
    sprinter,
    I was in the Napa Vally last November and picked up a bottle of the best wine I've ever tasted! 1991 Cakebread Cab. Absolutly beautful! Full bodied, without too much tannin. A slight fruit finish. Wow! It's too bad they like the wine as much as I do -- judging by the price tag![p]B~F

  • sprintersprinter Posts: 1,188
    bama Fire,[p]Good wine is definitely a passion of mine. I've collected for years, not much in the cellar now but I do love a good bottle of wine. Cooking with wine is a blast also, really makes a difference in the way things taste. This pork loin had the biggest wine flavor I've ever gotten in anything I've ever grilled and it was a pleasant surprise.[p]The in-laws were in Napa last summer as well, brought back a lot of Clos duBois (?) Merlot, what a treat.
    Troy

  • Bama FireBama Fire Posts: 267
    sprinter,
    I generally use a splash (1/4 cup?) of red when marinating steaks along with worshester, dales, garlic, onion, salt and pepper. Love it![p]As for Clos du Bois, I know I've had their chardonnay -- pretty nice. I can't recall their reds.[p]Have you tried a Pinot Noir by Morgan? One of my FAVORITES! ($17 a bottle) So it's not outrageously high, but a "celebration" wine for my wife and I. [p]B~F

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