Wild Recipes

Root Beer Glazed Wild Pork Loins with Cheese Grits and Sauteed Asparagus

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Recipe provided by Editor-in-Chief J. Townsend.

This recipe is an adaptation of a dish that I saw prepared while cooking in New Orleans. Basically, you will prepare the sliced loin in a pan by browning on each side. In the last few minutes, you will turn up the heat under the pan and pour in a little root beer which will glaze both the pan and loin. I prefer to season my pork a little on the spicy side, so the root beer adds a nice sweet balance to the kick.

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Root Beer Glazed Wild Pork Loins with Cheese Grits and Sauteed Asparagus

Recipe by Justin Townsend
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Course: Wild Recipes


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  • (2) 1-2″ thick sliced pork loins

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon Cajun seasoning

  • 1 tablespoon oil

  • 4 tablespoons quality root beer

  • 4 cups hot prepared grits

  • 4 tablespoons butter

  • 2 cups shredded cheese of your choice (I used an Italian blend)

  • 1 bunch of thin asparagus, tips removed


  • Bring a medium pan to medium-high heat
  • Amply season your wild pork loins with salt, black pepper, and Cajun seasonings
  • Add the oil to the pan
  • Cook the pork loins on each side until you reach an internal temperature of 145 degrees
  • Turn the heat up to high under the pan
  • Add two tablespoons of root beer to the pan and move the loins around in the pan to coat one side
  • Once all of the root beer has dissipated, then flip the loins and repeat by adding another 2 tablespoons of root beer
  • Remove from heat and allow to rest.
  • Add the hot prepared grits, 3 tablespoons of butter, and the shredded cheese to a bowl and mix thoroughly, ensuring all the cheese melted.
  • Bring a medium pan to medium-high heat
  • Add the butter and allow to melt
  • Add the asparagus and saute until tender
  • Serve and enjoy!

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Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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