Thewhtnight
Assistant Cook
- Joined
- Feb 3, 2007
- Messages
- 4
Ok, decided to have some pork loin for dinner. I often cook on a whim, meaning I open the spice cabinet and do what comes. I decided to be a little driffent from the norm, and make a spice mixture.
1 Clove garlic
1/4 tsp. Oregano
Dash of each: Salt, Pepper, Onion Powder
*Work with me on this measurement* A thimble's worth of thinly sliced Ginger.
I say thimble because it was already sliced (asian aisle) and the amount I sliced up would be, truely, just over a thimbles worth. I do not know how much weight or volume I used.
About 1/2 oz of Virgin Olive Oil
I melted my crisco, added the above ingredients, and simmered them for about 5 min, until the garlic was golden. Then I threw my loin slices in (thin, 1/4 inch) and cooked till done, trying not to dry them out. While cooking it smelled FANTASTIC... but the end result, there wasn't too much flavoring IN the peices. There of course was when you bit into the spices, but the meat did not have a flavor like I was intending.
Like I said, I cook on whims, and thought a sauce would go good. I don't know any sauces, but I do know basics. I didn't have any wine, but I did have Disaranno, and I simmered that until reduced in the left over drippings and spices. That stuff's sweet! I was smart enough to put this 'sauce' in a bowl, rather than pour it on. It did not work for the pork, but I think I inadvertantly found a dessert sauce.
Now that you've made it this far, congratulations. My question is, where did I go wrong? I wanted my meat to have the spicey flavoring, espcially the ginger. I'm wondering if I want to use this a marenade, or rub. Any thoughts/suggestions would be greatly appreciated.
1 Clove garlic
1/4 tsp. Oregano
Dash of each: Salt, Pepper, Onion Powder
*Work with me on this measurement* A thimble's worth of thinly sliced Ginger.
I say thimble because it was already sliced (asian aisle) and the amount I sliced up would be, truely, just over a thimbles worth. I do not know how much weight or volume I used.
About 1/2 oz of Virgin Olive Oil
I melted my crisco, added the above ingredients, and simmered them for about 5 min, until the garlic was golden. Then I threw my loin slices in (thin, 1/4 inch) and cooked till done, trying not to dry them out. While cooking it smelled FANTASTIC... but the end result, there wasn't too much flavoring IN the peices. There of course was when you bit into the spices, but the meat did not have a flavor like I was intending.
Like I said, I cook on whims, and thought a sauce would go good. I don't know any sauces, but I do know basics. I didn't have any wine, but I did have Disaranno, and I simmered that until reduced in the left over drippings and spices. That stuff's sweet! I was smart enough to put this 'sauce' in a bowl, rather than pour it on. It did not work for the pork, but I think I inadvertantly found a dessert sauce.
Now that you've made it this far, congratulations. My question is, where did I go wrong? I wanted my meat to have the spicey flavoring, espcially the ginger. I'm wondering if I want to use this a marenade, or rub. Any thoughts/suggestions would be greatly appreciated.