Brainerd: Team Jeg's Chef receipe of the week

JEGS Chef Nicky Morse - Recipe of the Week (16 of 23) - Brainerd, MN Hoisin Glazed Pork Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus,...

JEGS Chef Nicky Morse - Recipe of the Week (16 of 23) - Brainerd, MN

Hoisin Glazed Pork

Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country music's brightest stars as part of the support crew for CMT's "Showcase" program. He's mentored young apprentices at Ohio State University, and worked elbow-to-elbow with Wolfgang Puck to raise money for cancer research.

Now motorsport's most decorated chef will be opening his personal cookbook to race fans and members of the media by featuring one of his own creations each week of the 2007 NHRA POWERade Drag Racing Series. Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com and NHRA.com that will allow budding cooks a chance to create a masterpiece of their own at home.

Chef Nicky will serve up Hoisin Glazed Pork Loin this week. This is a great summer recipe because it goes great with corn on the cob and a fresh tomato salad from the garden.

Hoisin Glazed Pork Loin
(Makes 10-12 servings)

I really like this recipe because it is a fairly easy and fast recipe if you can cook on a grill, but the flavor seems like you cooked all day. I always make sure that I have a long pair of tongs when I cook something on the grill that has a lot of fat. It is inevitable that the fat is going to fall in the flames and cause a fire. Some fire is fine, but too much will burn the pork. I use a gas grill most often, but this pork would be great on charcoal and/ or wood chips. This is a great summer recipe because it goes great with corn on the cob and a fresh tomato salad from the garden.

Ingredients:
5 Pounds Pork Loin
To Taste Salt
To Taste Black Pepper (Fresh Ground)
To Taste Granulated
4 Ounces Hoisin (Kikkoman)
1 Tablespoon Sesame Seeds
1 Tablespoon Black Sesame Seeds
1 Tablespoon Orange Juice (Fresh Squeezed)
1 Tablespoon Toasted Sesame Oil
3 Tablespoons BBQ Sauce (I use Baby Rays!)

Procedure:

- Season the pork loin with salt, pepper, and granulated garlic

- Mix the remaining ingredients together to make the glaze (Reserve)

- Heat the grill to 500 degrees Fahrenheit

- Place the pork on the grill (Fat side down first) and turn until evenly brown

- Turn the grill down to 325 degrees Fahrenheit

- Put the pork on the top shelf of the grill and brush evenly with the glaze

- Turn and rotate the pork until the internal temperature is 165 Fahrenheit

- Enjoy!

(This is also a great glaze for pork ribs)

-credit: team jegs

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Series NHRA