BBQ Pork Loin

"Not usually huge on pork, but this was delish. My favorite was the Asiago spuds..mm..mm..great!"-Stephanie

BBQ Pork Loin:

7 oz pork loin, cleaned
½ oz peanut oil
2 oz BBQ sauce
salt, pepper and cumin to taste

1. In a small sauté pan, heat the peanut oil and sear the pork on both sides.
2. Once seared add the BBQ sauce to one side and finish to temperature in the oven.



Asiago Potato Gratin:

8 ½ lb Yukon gold potatoes, peeled and sliced
3/4 heavy cream (per layer)
½ oz asiago cheese, grated (per layer)
salt and pepper to taste

1. Preheat oven to 300-degrees
2. In a parchment lined 4” hotel pan place a layer of Yukon gold potatoes.
3. Pour the heavy cream over the potatoes and then sprinkle the layer with asiago cheese, salt and pepper.
4. Continue this process until all of the potatoes are used. Finish with a layer of cream, cheese, salt and pepper.
5. Cover with foil and bake at 300-degrees for 45 minutes to 1 hour, or until potatoes are soft and golden brown.

To Reheat:

1. Place on hot plate in the oven for 6-8 minutes or until hot in the center.



Cumin Apple Dices:

½ pink lady apple, large dice
2 t butter
salt pepper and cumin to taste

2. In a small sauté pan, melt the butter and add the apple, salt, pepper and cumin mix.
3. Heat until the butter begins to brown and the apples are golden brown.



Fried Pickles:

½ c polenta
½ c flour
2 dill pickle slices

1. In a ninth pan, mix together the polenta and flour until well combined; hold for service
2. Dredge the pickle slices in the polenta flour mixture until coated
3. Fry at 350-degrees for 2-3 minutes or until light brown.



Apple Wood Fried Bacon:

1 c BBQ sauce
10 slices of bacon

1. In a ninth pan, marinate the bacon slices with the BBQ sauce until ordered.
2. Fry one slice per order at 350-degrees for 3-4 minutes until dark brown.



BBQ Sauce:

15 large onions, medium dice
3 c minced garlic
3 lb whole butter
6 lb brown sugar
144 oz ketchup (3 containers)
16 oz honey
5 G. BBQ base
1 qt water
salt and pepper to taste

1. In the tilt kettle melt the butter, then add the onions and garlic. Caramelize.
2. Add the brown sugar and honey. Stir until sugar is dissolved.
3. Add the ketchup, BBQ base, and water.
4. Turn off the kettle and mix until combined.
5. Re-season if necessary. Hold cold for service.