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
Course: Wild Recipes4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
(2) 1-2″ thick sliced pork loins
1 teaspoon 1 salt
½ teaspoon ground black pepper
½ teaspoon Cajun seasoning
1 tablespoon 1 oil
4 tablespoons 4 quality root beer
4 cups 4 hot prepared grits
4 tablespoons 4 butter
2 cups 2 shredded cheese of your choice (I used an Italian blend)
1 1 bunch of thin asparagus, tips removed
Preparation
- 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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Yummy!