Tuesday, August 25, 2009

Garlic and Walnut Pork Spirals with Smoky Mocha Barbecue Sauce by Mary Shivers Ada OK

Garlic and Walnut Pork Spirals with Smoky Mocha Barbecue Sauce by Mary Shivers Ada OK
2009 Gilroy Garlic Festival Finalist
Serves 6
2 ( about 1 1/4 pounds each) pork tenderloins
6 cloves fresh garlic, finely minced HINT Mama Raps Minced Garlic in a jar at The Garlic Shoppe
1/2 cup chopped frsh parsley
1/2 cup chopped walnuts
1/2 cup seasoned bread crumbs
1 teaspoon kosher slat
1/2 teaspoon freshly ground black pepper
1/4 teaspoon unsweetened cocoa powder
1/2 cup hickory smoked barbecue sauce
1 cup cold coffee
2 tablespoons maple syrup
1/2 teaspoon red pepper flakes
1/2 cup onion, finely chopped
2 teaspoons fresh garlic, minced
1 tablespoon cornstarch
1 tablespoon water
Method of Preparation
Heat oven to 375 degrees. Double butterfly each pork loin down centers then down each side. Stir garlic, parsley, walnuts, breadcrumbs, salt and peeper together. Spread cut dsides of each loin with half of mixture. Roll up tightly. Secure each with cooking twine. Place in medium roaster. Whisk cocoa powder, and barbecue sauce together in a medium bowl. Whick in coffee, syrup, red pepper flakes, onion and garlic. Pour over pork. Cover and bake for 30 minutes. remove cover and bake for 25 minutes more, basting occasionally with liquid in roaster. Let pork rest for 10 minutes before slicing. Pour liquid in roaster into a small saucepan over low heat. In a small bowl, stir cornstarch and water together. Stir into saucepan. Cook just until mixture begins to thicken. remove twine and thinly slice pork. Arrange 5 to 6 slices on each serving plate. Drizzle with mixture from pan. Serve remaining mixture ina small bowl on the side Garnish as desired.

Suggestion Garlic mashed potatoes and garlic green beans as side dishes.

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