CAPTAIN COOKS GARLIC RUM PORK LOIN

CAPTAIN COOKS GARLIC RUM PORK LOIN
Captain is at it again…
Something that involves a grill, a hunk of meat and a healthy splash of rum
sounds like a real winner for boaters
…or anyone for that matter…
…gotta love his apron!
A gift many years ago from my kids – suits him very well don’t you think?
Oh and the cap?…well that’s just attitude.

GARLIC RUM PORK LOIN

4 generous servings

6 cloves garlic, peeled and chopped

2 small onions, roughly chopped

1 small bunch parsley, stems discarded and roughly chopped

1 tbsp sea salt

1 tbsp ground pepper

1/4 cup dark rum

…Captain releasing the Kraken…

1/2 cup brown sugar

1/4 cup freshly squeezed lime juice

1/4 cup olive oil

2 pounds pork tenderloin

Place all ingredients (minus oil and pork) in a blender

and process until finely chopped.

Pulse in the oil until the marinade is combined.

Place marinade and pork in a food bag or bowl
and refrigerate for several hours
or overnight.
We got a bit distracted so it was at rest for 48 hours.
Impression? the longer the better!!!
Remove the meat and reserve marinade…
(Since it was just the two of us we cut the tenderloin in half
and froze one portion for another time.
Next time we’ll try the grill method.)
Sear meat in oil and butter on all sides in a heavy pan
until well browned and a bit crusty…
About 2-3 minutes per side, depending on thickness.
Gradually add marinade, reduce heat,
cover pan and continue to simmer for about 6 minutes.
Remove meat and set aside to rest for 10 minutes to let fibres relax.
Deglaze sauce with a few splashes of rum,
add freshly ground pepper
and continue to simmer until it is reduced and thickened.

When ready to serve, slice meat…
Plate and spoon sauce over meat.
This was without a doubt one of the best meals we have ever enjoyed.
The rich flavour of the sauce…
…the superbly tender, perfectly cooked meat…
DELICIOUS!

Recipe inspired by

Chef Michael Lomonaco, Noche Restaurant, New York, NY

 

 

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