Monday, January 21, 2008

Recipe: Ginger Ale Pork Loin

Ginger Ale Marinated Pork Loin- once again- an Emeril masterpiece. No tweeking necessary.
3 pounds center cut boned pork loin roast, patted dry
2 1/2 cups ginger ale
1/2 cup soy sauce
1 cup sherry
1/4 cup honey
1/4 cup chopped ginger
1 small yellow onion, chopped
5 cloves garlic, peeled and crushed
6 cardamom seeds, crushed
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
Steamed small green beans, baked beans and instant mashed potatos for sides.

Mix the following ingredients in a gallon size zip lock and marinate the pork loin for 12-24 hrs. Combine the ginger ale, soy sauce, 1/2 cup of the sherry, honey, ginger, the onion, garlic, cardamom, and red pepper flakes.
Preheat the oven to 350 degrees F.
Remove the meat from the marinade and reserve. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour.
Remove the roast from the oven and place on a platter. Tent with aluminum foil and let rest for 10 to 15 minutes before carving.
Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil. Cook at a brisk simmer for 5 minutes. Drizzle with the sauce and serve immediately.
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