food-and-wine-pairing-a-sensory-experience-robert-harrington

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Chapter 8 Fattiness, Cooking Method, Protein, and Body
Pork provides a good example
of a protein with great
flexibility for the chef to
impact the overall weight or
body of the dish based on
cooking method, the fattiness
of the cut selected, and other
ingredients.
Food Item: Grilled Pork Loin with Mustard and Molasses
Yield: 8 servings
Ingredients
12 oz (355 ml) dark beer
1 /3 c (80 ml) dark molasses
1 /4 c (60 ml) Dijon mustard
1 /4 c (60 ml) olive oil
1 tbsp (15 ml) chopped mixed fresh thyme,
rosemary, and chives
2 cloves garlic, minced
One 3-pound (1.4 kg) boneless pork loin, cut
into 3 /4-inch (2 cm) slices
Preparation
In medium bowl, combine the beer, molasses,
mustard, oil, herbs, and garlic. Pour this
mixture over the sliced pork and
refrigerate for 1 to 4 hours. Preheat a
grill or char-broiler. Remove pork from
the marinade and grill over mediumhigh
heat until it reaches an internal
temperature of 155 to 160°F (68 to 71°C).
Use the reserved marinade to baste the
pork during cooking if desired.