Tuesday, June 8, 2010

Cherry Barbecue Sauce

Wash the 1/2 lb. of cherries. Pull the stems out, cut the cherries in half, and remove the stones. Add cherries and a bottle of Malta Goya (coke or pepsi if you have none of this, which you probably don't) and a teaspoon of sugar to a sauce pan and begin simmering. Add a bit of salt. Black pepper. Cut up a dry red New Mexico pepper, discard the seeds, and add pepper pieces to the sauce. Once it's all cooked down, simmering about 25 minutes at low heat, remove and drape the pieces of pepper over the pork loin. Pour the sauce and cooked cherries over pork loin and cook it all wrapped in foil as close to sous vide temperatures (140° F.) as your oven will go. Mine runs as low as 170° F. which I thought was too high for this but I cooked the loins for 8 hours.

Then early next morning I poured off the liquid, brought it back to a simmer, added some red wine vinegar - maybe a quarter cup - and the pieces of pepper, the cherry pieces, some onion powder, dash of cayenne powder, some minced garlic, a bit more salt, and finally a tablespoon of blackberry jam. And a tablespoon of some brown mustard. After simmering and some reduction again, I let it cool, pulverized the sauce in a blender, and ran it through a sieve, discarding what little remained after mashing it through with a a spatula, vigorously, back into the pan.

Before serving, brush some sauce on, brown the outsides of the already cooked pork loin, either on a very hot grill or on a hot skillet, then remove, slice, and pour a dollop of the remaining sauce over it.

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