Garlic/Herb Crusted Pork Loin

I used to do my Garlic Studded / Herb Crusted Pork Roast in the oven.
Herb Crusted/Garlic Studded Pork Roast

Been awhile since I cooked one, and today I saw Jeff's Herbed Pork Loin in the newsletter, so next thing I know I'm at Costco.
A beautiful whole Pork Loin, a few pounds of Langostino tails, a Cheesecake and Mother's Day Dinner for my wife and MiL is in the bag.

Menu
Garlic/Herb Crusted, Applewood Smoked Pork Loin
Langostino Etouffee over Rice
Fresh Green Bean with Onion
Cheesecake

The Pork
Cut Loin in half, trim fat and silver skin, square it off
Score it for extra nooks and crannies to let all the garlic/herbs take hold
Salt and Onion powder, minced garlic and a Herb rubbed into scoring
Fresh Lemon Thyme, fresh Rosemary and Italian Oregano minced and combined with EVOO
Truss with twine, wrap and refigerate overnight

A garden full of fresh herbs is a wonderful thing

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And lets look at the pork

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Lots more pics to come, jump in and hang on, cause you know I always give a good ride

One of Life's little pleasures, the sight/smell of thin blue smoke and meat cooking.

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Looking Good.



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Chili, we are gonna have to start banning your posts due to XXX material! Looks good!

Langostino Etouffee

Basic etouffee sauce
1 stick of butter
1 large Onion, diced
1-2 sticks of Celery, diced
1 Bell pepper, diced
1T Garlic, minced
1T Cajun spice blend
1T Red Pepper, crushed - season to taste
1-2T Flour
.5-1 C water

Butter in sauce pan, cook until it just starts to turn color
add veggies and cook till soft
add Cajun spice
combine flour water, add half to pan and simmer
add more/less depending on the consistency you desire

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Now here is where I'm going off the reservation
I'm not adding the Langostino directly to the sauce as I've a family member coming who has a shellfish allergy.

The Langostino will be dredged in seasoned flour and fried till just golden, and then added to each plate.

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Etouffee will be served over white rice.

Fresh Green Beans with Onion and Bacon

Fresh green beans with onion and bacon
Salt to taste
Sauteed in 50/50 EVOO/bacon grease

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The Pork! The Swine is Truly Divine!

This really came out good.
I pulled it at 142', tented it and let it rest while I sauteed the green beans and fried the Langostino.
My MiL declared the pork the winner.
But my Wife declared the etouffee her new favorite thing I cook, she went back for seconds of it.
I noticed she grabbed another small piece of pork too Thumbs Up

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Money Shots

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And we can't forget Dessert

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You are just asking for it! Haha! Man that looks awesome!

Dude. Nice. Just made me want to slap my mama on Mother's Day and I didn't even so much as smell it!

I'm digging that Smoke Vault!

"Chef" you been awful quiet as of late. Was down last week. Was going to ask if you were OK!

Quote:

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Originally Posted by crazynewts

"Chef" you been awful quiet as of late. Was down last week. Was going to ask if you were OK!

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The Chef is too busy working, and when he isn't working he is posting great catches from his yak or the surf... I was wondering when he'll start having to celebrate Mother's Day? LOL.

Quote:

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Originally Posted by eym_sirius

I'm digging that Smoke Vault!

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Thanks, yeah me too.
It has performed very well, with only one drawback.
It is hard to get a good smoke ring in the meat, even when burning chunk wood.
But great smoke flavor, holds temp and can cook a lot of meat.

Quote:

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Originally Posted by Rockinchef88

You are just asking for it! Haha! Man that looks awesome!

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Thanks Chef, means a lot to be complimented on my cooking by you.
The pork was really good, but the etouffee stole the show.
The MiL and wife had me make it again on Sunday, with Conecuh sausage this time.

Quote:

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Originally Posted by crazynewts

"Chef" you been awful quiet as of late. Was down last week. Was going to ask if you were OK!

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Ehat Chile said. Just staying busy. Have kind of become a lurker on here. Just post my two cents where needed haha!