Two Pork Loins

Cornfed

Received Bobby Flay's Bold American Food cookbook as a gift this Christmas. While I disagree with many of his grilling techniques on his show with Jack McDavid (such as his use of a gas grill over a charcoal grill), his recipes in this book seem very interesting. His basic pretense is that many good food recipes require the use of butter or rich cream for strong flavors. While he enjoys using those, he says he wanted to create strong flavors without the heavieness of gobs of butter and cream. To accomplish this, he likes to use peppers and often smoke for strong flavors. To balance the heat of the peppers, he uses fruits and veggies like papayas and mangos and such. My long winded point is that his book is chock full of strange sounding recipes with things like Spicy Apple Chutney and Chipotle Butter and Corn-Tomatillo Salsa.[p]What does any of this have to do with two pork loins? Well, I have two pork loins which I'd like to include in my New Years Eve repertoire. His recipe calls for an Apricot-Serrano Chile Sauce consisting of apricots, serranos, lime juice, red wine vinegar, orange juice, olive oil, and salt and pepper. This sounds interesting to me but it's only called for as a finishing sauce. Anyone have any ideas of a marinade/injection for the loins themselves before they're cooked? Or am I asking for trouble trying to add to a sauce already containing some whacky flavors? Or am I barking up the wrong tree with this recipe in the first place???[p]...and for what it's worth, in all of the recipes in the book that use a grill he says to light a wood or charcoal fire. In some others he says to slow smoke ingredients before they're used. Maybe he's just toying with us on his show...[p]Cornfed

Spin

Cornfed,[p]Bobby Flay tends to explore the further reaches of complicated flavor mixes and comes up with some fantastic combinations. I suggest that you use the KISS principle and adhere to the recipe as close as possible, tasting often to adjust for your preferences.[p]Spin

Cornfed

Spin,[p]Thanks for the advice. Barring additional advice, I think I'll try his recipe "straight up" for my first try. I'm also planning some grilled shrimp with some of his chile and olive oil (and others) dipping sauce. On the first of the year, I'll be either praising or cursing Mr. Flay...[p]To me, the recipes sound fantastic. I can see others doubting said recipes, though, since they seem so non-traditional. I'll let everyone know on Jan 1...[p]Cornfed

J Appledog

Cornfed,
Our favorite way to prepare a pork loin is to cut it into cubes & marinate all day in Jamaican jerk (house brand, of course), lime juice & dark rum. Skewer & grill. Sadly, that's as close as I'll be getting to the Caribbean for a while..... Bone appétit! JCA

Cornfed

J Appledog,[p]OK...maybe one with the jerk and lime juice, and the other strictly following the Flay method. I could use the excuse that I was trying to be benevolent by buying two loins so more people could eat, but the sad truth is I simply want more stuff to cook and more stuff to try.[p]An eggoholic,
Cornfed[p]