Pork

House Smoked Pork Loin with Peach Demi-Glace

Serves 8

• For the Pork:
• 16 smoked pork loin cutlets
• 2 tsp salt
• 4 tsp Moroccan Spice Blend, recipe follows
• 4 tbsp Moroccan Garlic Butter, recipe follows
• Season each side of the pork with salt and Moroccan spice blend. Brush each side with Moroccan garlic butter. Grill pork until an internal temperature of 140-145 degrees.
• For the Peach Demi-Glace:
• 2 cups demi-glace gold, reconstituted
• 2 1/2 pounds peaches, peeled and 3/4-inch dice
• 1/2 tsp salt
• 1 1/2 tbsp sugar
• Combine ingredients in a heavy sauce pan, bring to a boil, reduce heat and simmer until it forms a light glaze consistency. Serve over smoked pork.
• Moroccan Spice Blend:
• yields 1/2 cup
• 1 tsp ground cloves
• 1/4 tsp ground coriander
• dash cracked black peppercorns
• 1 tsp sesame seeds, toasted
• 1/4 tsp ground cumin
• 1/4 tsp whole fennel seeds
• dash each dried orange peel and dried lemon peel
• 1 tsp kosher salt
• 3 tbsp light brown sugar
• Place all spices except the sesame seeds, brown sugar, and kosher salt into a blender or spice grinder. Process until spices are ground fine. Add sesame seeds and process for 10-15 seconds. Transfer spice blend into a small bowl, add and blend in the kosher salt and brown sugar.
• Moroccan Garlic Butter:
• yields about 2 cups
• 1/2 pound butter, softened
• 1 tbsp fresh parsley, chopped
• 1/2 tbsp shallots, minced
• 3/4 tbsp lemon juice
• 1/2 tbsp garlic (one clove)
• 2 tbsp Moroccan spice blend