Chef Troy Mendoza invented another delicious recipe this week at The Cabin Restaurant. Today’s recipe, two grilled Pork Loins topped with a rosemary-balsamic-butter sauce and served with garlic-spinach mashed potatoes, will be served as a lunch and dinner special this weekend. Mardi Gras is just around the corner and we would normally be serving hot-boiled crawfish while enjoying all the parades in NOLA and Baton Rouge. Unfortunately, the winter has been so harsh down here on the bayou that the crawfish season is about a month behind, so we have to improvise with tasty dishes like the one below instead. L’aissez les bon temps roulez this weekend y’all!
Grilled Pork Loins with Rosemary-Balsamic Sauce
2 pork loins
1 bottle Italian salad dressing
1 bottle Louisiana hot sauce
2 lbs diced potatoes
1/2 cup sour cream
1 cup spinach
3 cloves garlic
Salt and pepper
3 tbsp rosemary
2 tbsp chopped garlic
1/2 cup diced onions
8 tbsp butter
1/4 cup red wine
1/4 cup balsamic vinegar
4 cups chicken stock
1. Marinate the pork loins in the Italian dressing and hot sauce for a few hours.
2. Boiled the potatoes and garlic gloves in a pot of water until soft, about 20 minutes or so. When finished, add spinach, sour cream, and salt and pepper to taste. Mash together.
3. In a large sauce pan or pot, sauté rosemary and chopped garlic, and onions in 2 tbsp 7-8 minutes until onions begin to appear translucent.
4. Deglaze pan with red wine for about 5 minutes.
5. Add balsamic vinegar and chicken stock, cook 4-5 minutes.
6. Add remaining 6 tbsp of butter and melt/emulsify it until completely incorporated with the rest of the sauce.
7. Remove from heat and plate everything. Enjoy!