Fire Roasted Pork Loin Tower with Mango Salsa and Cranberry Infused Rice
by Rian Macdonald
(Powder Springs, GA)
Fire Roasted Pork Loin Tower with Mango Salsa and Cranberry Infused Rice
Ingredients:
2 whole Pork loins, trussed
For Marinade:
1 cup Cranberries
1/8 cup Rice Vinegar
½ Cranberry Juice
1/8 cup Riesling wine
Olive Oil
Zest from 1 Lemon
For Rice:
2 cups White Rice
2 cups Water
2 cups Cranberry Juice
For Mango Salsa:
2 ripe Mango, small diced
1 medium sized Cucumber, seeded, small diced
4 tablespoons Cilantro, chopped
1 medium White Onion, small diced
For Cranberry Sauce:
1 cup Cranberries
1 tablespoon Honey
1/8 cup Granulated White Sugar
¼ cup Riesling Wine
¼ cup Cranberry Juice
Zest of 1 lemon
Parsley
Procedure:
For Cranberry Marinade:
1. In a food processor combine 1 cup of Cranberries, rice vinegar, lemon zest, and olive oil. Put combined marinade in plastic bag and add pork loin. Let marinade for 2 hours.
For Rice:
1. In a medium saucepot, add 2 cups water and 2 cups Cranberry Juice, and bring to a boil. Once at a boil, add rice and cover. Reduce the heat to low and cook until the rice is al dente, this should take about 30 minutes.
For Mango Salsa:
1. In a small mixing bowl, add ingredients for mango salsa and combine. Keep in the refrigerator to keep cool.
For Preparation:
1. Place the pork tenderloins on a hot grill, and sear all sides of the loin until a nice crust has formed.
2. Lower the heat of the grill and continue to baste the pork tenderloins with marinade every 5 minutes.
3. Pork tenderloin is done cooking when the juice run clear or the internal temperature is 155 degrees.
4. When pork tenderloins are done cooking, remove from the grill and let rest for 5 minutes.
5. Remove butcher?s twine.
For Cranberry Sauce:
1. In a food processor add all ingredients from sauce list and mix well until smooth.
2. Transfer ingredients from food processor to a medium saucepot.
3. On high heat reduce cranberry sauce by ½, then let cool.
Assembly:
1. With a pastry mold, put rice on inside the mold, about ½ of the way to the top, and then top off with the mango salsa. Push ingredients down while removing the mold.
2. Slice pork tenderloins into ¼-inch medallions. Put 1 medallion on top of the rice and salsa mixture.
3. Garnish with cranberry sauce, and a fresh cranberry.
Makes 12 servings
