Recipe - Gerards Smoked And Roasted Pork; Marinade Brine Crust

MARINADE
3 cup Water
1 cup Orange juice
1 cup Sherry
2 tablespoon Whole grain mustard
1 tablespoon Salt
One half cup Brown sugar
1 Onion; finely chopped
1 tablespoon Rosemary; chopped
One fourth cup Balsamic vinegar
6 Bay leaves; (up to 8)
2 teaspoon Cracked black pepper
One fourth cup Worcestershire sauce
1 tablespoon Chopped garlic
One half cup Soy sauce; low sodium

BRINE
1 teaspoon Salt
2 teaspoon Sugar
1/3 cup Warm water
One fourth cup Oil; such as
Roasted garlic olive oil

HERB CRUST
3 tablespoon Chopped herbs; see note
1 tablespoon Chopped garlic
1 teaspoon Salt
8 Grinds black pepper; (up To
10)

MARINADE: Mix ingredients together and marinate the pork overnight.

NOTE: To reuse the marinade simply bring to a boil and recool. It is great
for chicken breasts, steak kabobs and even grilled salmon.

SMOKING the pork (opt): After you have marinated pork overnight take pork
out of marinade and let dry for 30 minutes.

CHIPS: In the meantime soak 2 cups wood chips in water for 30 minutes and
plug in your smoker on high and let it warm up for the same amount of time.
When the 30 minutes are up, drain water from wood chips and put them in
aluminum pie tin or a thin bottom pan and put directly on heating coil of
the smoker.

Fill pan that goes above the heating element with ice, put pork on a rack
on top setting and close lid. Check in 30 minutes and turn chip pan if the
wood chips are cooking unevenly. Smoke 30 more minutes. Remove pork and let
set at room temperature until ready for roasting.

ROASTING PORK: Heat oven to 250 degrees and move rack to middle. The
roasting will take almost 2 hours and then it will need to rest for 20
minutes longer so plan to start roasting pork 2 One half hours before you want
to serve it.

BRINE (opt): To make the pork especially juicy and bursting with flavor,
the restaurant brines pork from the inside. Mix brine in a sealable
container so you can shake it to emulsify ingredients. With a syringe,
inject pork all over and between ribs. Shake brine often.

HERB CRUST : For the herbs, try basil, thyme, marjoram, sage, parsley, etc.
Fresh.

Mix together and rub evenly over pork roast and place pork on a wire rack
in a roasting pan. Note: If you are skipping the smoking step, add soaked
wood chips to bottom of pan now.)

Roast pork for 1One fourth to 1l/2 hours or until it registers an internal
temperature of 120 to 130 degrees on an instant read thermometer.

Increase oven to 425 degrees and roast pork until internal temperature
reaches 145 to 160 degrees, 20 to 30 minutes longer.

Transfer pork to a serving platter; cover loosely with foil until ready to
serve, at least 20 minutes.

To carve a rib rack roast cut the meat between top of the ribs (a treat for
the cook!) and then cut down between each rib to have chops.

Terry Letson, chef/owner of Gerard's French Restaurant in Riverside
Orlando Ramirez, Riverside PressEnterprise 1998Apr05 Hanneman/Buster

Notes: Marinade for Prime Rib Rack of Pork (7pounds) to serve 10 to 14.
Marinade overnight and then smoke it for flavor; roast it slow; finally
crust it in a hot oven. Serve with carmelized onions; your favorite apple
compote; chive and garlic mashed potatoes. Options: Brine and an Herb
Crust. Twoday process; but not that much handson. TIP: "The thing about
pork is that is has to cook slow. If it cooks too fast it dries out. The
cooler the smoke, the more control ... over the cooking time and
temperature."

Recipe by: Terry Letson, Gerard's in Riverside, CA

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998