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Infused Pork Loin

Infusion techniques, while seemingly innovative, are actually old hat. Most deli meats, whole self basting turkeys, and even some seafood is produced this way.   Often the motive of meat packers is to increase profits, but done properly, it is an awesome way to impart flavor and moisture to many foods.


2 lb. Pork Loin, trimmed

Seasoning salt, as needed

1/2 cup White Wine

1/2 cup Canola Oil

1/2 cup Shallots, peeled and chopped

2 Tbl Garlic, peeled and chopped

1/2 cup Green Pepper, chopped

1/2 cup flour

4 cups Chicken Stock

1 cup Plum Tomatoes, peeled, seeded and diced

Fresh Thyme, as needed

1 cup water

Rub outside of pork loin with seasoning salt.

Place half of the white wine in hypodermic infusion needle* and inject into pork loin. Inject at different areas to get even infusion.

Set pork loin on roasting rack and place in 400 degree oven. Reduce oven temperature to 300 degrees and cook for 1 hour, or until internal temperature reaches 130 degrees.

Meanwhile, prepare sauce by placing garlic, shallots, and peppers in saucepan along with oil. Sauté for 3-4 minutes. Add flour and continue to cook, stirring often, for another 3 minutes.

Add remainder of wine to pan, along with chicken stock, chopped tomatoes, and fresh thyme. Reduce to simmer and let sauce reduce by half.

Remove pork loin from oven, place on serving platter. Pour any excess grease off roasting pan, add 1 cup of water to pan and set over flame on stove. Scrape pan while water comes to a boil to incorporate pan drippings. Strain liquid and add to sauce.

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*Chef's Tip-  Infusion needles are available in many gourmet kitchen shops. If you can't find one there, yes, you could use a medical supply issue hypodermic needle. Needless to say, it must be a new, sterilized needle. Before these became available to the public (they are marketed to infuse liquor into fruit) I got a large horse needle from a Veterinarian friend!


 

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