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Rasberry kissed Pork

Elder Ward
Elder Ward Posts: 330
edited November -1 in EggHead Forum
Hey Guys And Gals,[p]It has been awhile. There are so many experts here that I don't feel the need to add my 2 cents worth on most issues. Tonight I wish to submit a recipe that I have been working on for quite a while and I am at last happy with the results.[p]RASBERRY KISSED PORK.[p]Any cut of pork would work but I like a thick Chop cut out of the tender loin that is about 3 to 4 inches thick. Those of you that like your porked cooked to death are on your own. I cooked this until the inside liquid runs clear but no more. I did not use a temperature gage so can not give those that are annal the exact temperature. That lets everyone choose what is best for them.

This I do in the container the meat is sold in minus the absorbtion pad. Pat the meat dry and coat the following dry ingrediates on all sides (Thick or thin is up to you I did medium) evenly: [p]Sage (Finely ground)
Cayenne Pepper (finely ground)
Kosher Salt (coarse)
Paprika
Black Pepper (Table Gind (course))[p]Let the meat sit at room temperature while you fire up you cooker. I use an Egg, but what ever. Heat should be hot enough to lay your hand on the ceramic dome when closed for about 20 seconds before it becomes uncomfortable. (About 375-400 degrees. [p]While Egg is coming to temperature pour Rasberry Vinaigrette around but not on top of meat. This allows the meat to absorb the dry ingrediates. Every five minutes turn the meat on a different side until all sides are lightly coated. [p]By now the Egg should be to temperature so put the meat on and rotate it every 9 minutes until all sides are browned. When the meat reaches the internal temperature that you like pour the excess Rasberry Vinaigrette and spices from the carton it was soaking in on top of the Chop and close lid until final temperature is reached or at least another 10 minutes. [p]When done remove from heat an let set for 15 minutes more then cut and serve just before eating. [p]The brand of Rasberry Vinaigrette I used was Marie's purchased from Albertson's in the premixed and bagged salad display in the vegetable or fresh produce section. [p]This is a dish to die for. I served mine with Pine Nut flavored Couscouse. With a side dish of Chinese Snow Peas lightly steamed with a dash of Cayenne pepper for color and flavor. Hope you enjoy it as much as I did and all the best to my old friends and those of you that I have not met. [p]If you got em Smoke em,[p]Elder Ward[p][p]
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