Wednesday, December 23, 2009

Woodchuck Bourbon Pork Loin

Another '12 Days of Christmas' Food ~ Wine ~ Fun! post is all about trying an ingredient you haven't before!

How much wood would a woodchuck chuck if a woodchuck could chuck wood?

The woodchuck could chuck as much wood as he wanted!

By the way what is a woodchuck?

On my search for the Woodchuck, I discovered a bottle of hard cider from Vermont.

Discovering it makes a delicious marinade for pork loin, well, there had to be a post written.

Admitting many Woodchucks will now suffer through consumption at this blog writers residence.

After a lengthy phone call the son of this blog writer admits to consuming Woodchuck on a regular basis, and his friends use it to marinate pork before grilling.

Where has this blog writer been?

In the kitchen, since hubby usually shops for alcohol used in cooking and consumption.

This all started when she went out to score Flat Tire beer for a cheese soup recipe.

I decided to ease my Woodchucks pain...we had a shot of bourbon added to the mix!

Throw a little in with the green beans and onions like I did, and you have a wonderful anytime meal!

See Woodchucks not only chuck wood, but they cook and like their bourbon too!

Woodchuck Bourbon Pork Loin

1- 1 1/2 pound pork loin
1 bottle of Limited Edition Woodchuck Hard Cider
1 ounce of Kentucky bourbon (a bottle I brought back this summer, Rye)

Gently clean extra silver off of loin, and pierce with fork, and then take a gallon baggie- add pork loin, 1 sliced red onion, 3 crushed cloves of garlic, 1 tablespoon paprika, salt/pepper to taste. Slightly shake bag, and seal. Refrigerate over night.

Preheat Oven to 350 degrees.

1 pound of string/green beans clean and ends trimmed. Place into baking dish with pork loin nestled down into beans, and pour marinade over ingredients, and bake until center temperature is 165 in center. Place pork loin on plate and let rest; slice 1/4 inch pieces; place on top of beans, and spoon sauce over ingredients. Serves 4.

HINT: You may reduce pan juice; adding 1 1/2 tablespoons flour to thicken for more of a gravy, but we enjoyed the pan juice just the way it was; it was almost like eating a tender pork soup.

Oh btw, if the spouse or friend asks what smell so good when they enter the kitchen, just say "I am cooking Woodchuck", and enjoy the look on their face!

Wine-down Wednesday- Red Wines Back to Back

Merry Christmas, and Blessings to all of you! The Stellings