balsamic vinegar, Baton Rouge, Bayou, boiled crawfish, chef, crawfish season, garlic, garlic spinach mashed potatoes, grilled pork loins, l'aissez les bon temps roulez, Louisiana, Louisiana Hot Sauce, Mardi Gras, mardi gras parades, New Orleans, NOLA, recipe, Red Wine, rosemary, rosemary balsamic butter sauce, The Cabin Restaurant, Troy Mendoza
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!