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Crimson Voodoo Pork Loin
Yield - 25 - 30 Dinner Servings
1 16 -20 LBS PORK LOIN (Bone-in, back bone scored every 3/4 inches)
Dry Seasonings Mix
4 -12 OZ BTL DIXIE BEERS CRIMSON VOODOO ALE
4 LARGE RED ONIONS (Sliced into rings)
4 LBS SEEDLESS RED GRAPES
25 -30 RED DELICIOUS APPLES (Cored, skins optional)
In a small stainless steel bowl mix the dry seasonings, rub the seasonings into all exposed areas of the pork loin. Refrigerate covered overnight.
Use an 18 or 20 quart braising pan and over medium-high heat, add the peanut oil and sear, to a medium brown color, all surfaces of the pork loin.
Remove from heat and add the onion rings and Voodoo Ale. This will deglaze the pan and quickly lower the temperature of the pan. Turn the loin with the rib side down. Add the grapes and sugar, sprinkle the meat with the cinnamon. Loosely tent the braiser with foil.
Roast the pork loin in a 350F preheated oven for 1 hour 15 minutes. Remove the foil tent and add the apples, continue to roast for an additional 45 minutes. Remove from oven, also remove the loin, apples and grapes from the brazer and reserve warm seperately, allow to set for 15 minutes. Meanwhile, make a corn starch slurry and add to the remaining juices in the brasier, thicken over mediun heat.
1 LB ROASTED PECANS HALVES
Arrange the grapes and apples on a large warmed serving tray. Sprinkle the loin with paprika and roasted nuts. Or place on a cutting board and serve via a Chef Carving Station with the grapes, apples and thickened sauce served seperately.
This is a great Fall buffet dish, serve with fried grits squares. It should be noted that the sauce will naturally have a rust brown color. If a crimson color is desired then I would suggest using red food coloring in the final stages of assembly.