Friday, May 3, 2013

Pork Mandarin

               Also good on Chicken.  Makes good Wings.

Orange, Honey, and spices give a distinctive flavor. This recipe was for a Pork Loin, but I like it on Ribs, Country Ribs, Pork Shoulder,  and Chicken Wings. I know MSG is old school, and many of you will not use it, but it is not a chemical, but an extract from sea weed. It is a good flavor enhancer. Live it out if you like. I still use it. After I have cooked the shoulder roast, or ribs, I then coat them with my B.B.Q. sauce and let them caramelize in the oven a few minutes more with charcoal heavy on the top. You can skip this B.B.Q. step if you like.  Serve this on an inverted lid with clove studded orange wedges, and lettuce cups filled with Mandarin orange sections.

2 teaspoons salt
¼ teaspoon MSG
¼ teaspoon ground Thyme
1 teaspoon Bon Appétit*
Zest of 1 oragnge
½ teaspoon dry Mustard
½ teaspoon Ginger
1 5-pound pork loin
½ cup orange juice
½ cup honey

Combine the 7 spices and rub over meat. Place on a rack in a 12" to 14" Dutch oven. Roast at 350°f with 10 to 12 charcoals on the bottom and 14 to 18 on top, about 2 ½ hours, until internal temperature reaches 185°**. After 40 minutes of cooking, baste with half of the orange juice, 2 or 3 times. Save the remaining juice. Mix remaining juice and honey and glaze for the last 45 minutes, or so, of roasting. Baste several times. Rest on lid 10 to 15 minutes, garnish and serve.

*  Bon Appétit; a blind of seasonings which has a celery note; used to enhance most foods with the exception of sweets; decrease salt in recipes when using. Bon Appétit is an extremely versatile seasoning.  ( the salt in this recipe is already decreased. )
** After 1 hour, replace all charcoals with all new charcoals.

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