Garlic Head Pork Loin
1 cup Ricotta cream cheese
2 lbsPork Loin
½ cup beef or chicken stock
½ cup red wine or Madeira (which is what I used for this dish)
1 tbsp finely diced shallots
2 tbsp of butter
Garlic Head BBQ Sauce (Regular or Spicy)
Couple of drops of lemon juice or balsamic vinegar
1. Preheat your oven to 350°F (175°C).
2. Prep your loin by cutting length wise at an angle to unravel (making a long wide flat strip that you’ll roll up later). If you find this difficult, then butterfly to within an inch of the bottom and pound flat. I find the first technique creates a firmer loin that retains the texture of pork, the later technique creates a more tender texture which some people find more desired. You choose what style you like better.
3. Lay the loin flat and dust liberally with onion powder. Brush Garlic Head BBQ liberally covering the one side entirely. Layer spinach on the entire surface without overlapping and only one layer. Drain ricotta cheese of all liquid and spread onto the spinach layer completely. Salt surface lightly taking care not to touch the pork with any salt. Ground pepper and basil, then roll the loin and tie with some roasting twine.
4. In a lightly greased pan place the loaf in the center, brush another coating of Garlic Head BBQ on the entire surface. Cook for 35 minutes for every pound of pork or internal temperature of of 160°F (75°C) maximum (do not overcook – good trustworthy cuts are fine at 155°F [70°C]). When complete, let it stand out of the oven for a few minutes before you cut.
If your drippings aren’t too charred you can make your reduction sauce in your pan, if not, then drain off the pan into a sauce pan. Add shallots and wine and cook at medium heat until all the alcohol has been cooked off and the shallots are soft. Add stock and cook until it has reduced to about ½ cup. Reduce heat and slowly incorporate butter. Spoon this onto your loin cuts and garnish.
5. You can make a light spinach and asparagus salad to compliment this dish. Using the remaining baby spinach, grape tomatoes, garlic sprouts, pine nuts and cooked asparagus (cooked for 1 minute in salted and sugared water, drained and immediately put onto ice water). Tossed with a light oil and balsamic vinaigrette.
Garlic Head Donair
(from a chef in Victoria, BC)
This is a version of a Donair recipe that I tried with my wonderful free bottle of Garlic Head sauce… a Garlicy delight.
2 tsp salt
1 tsp ground oregano
1 tbsp flour
1 tsp ground black pepper
½ tsp Italian seasoning
1½ tbsp paprika
2 tsp garlic powder
1½ tsp onion powder
¼ tsp cayenne pepper
2 lb ground beef
1½ tbsp (OR MORE) of Garlic Head BBQ Sauce
1 tsp olive oil
1 can (12floz) evaporated milk
¾ cup white sugar
½ cupwhite vinegar, or as needed
1. Preheat the oven to 350°F (175°C).
2. Place the ground beef in a large steel bowl and use your hands to blend in together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, paprikia and cayenne pepper. To make a smooth consistency pick up the meat and throw it down with force (approximately 20–25 times or until your hands are sore – the longer you do this, the smoother it will be), kneading it through your fingers after each throw. This also helps the meat hold together better when you slice it.
3. Form the meat into a loaf, and place it on a greased broiler pan. A bread pan will work as well.
Bake for about an hour and 15 minutes or use a meat thermometer to a reading of 160°F (70°C). Mix oil and Garlic Head BBQ sauce together and brush a coating on your loaf after cooking for 15 minutes. Continue to brush every 15 minutes and also turn your donair for even cooking. If you chill this overnight it will slice better and you can reheat the sliced meat on a skillet. I don’t have a rotisserie on my BBQ, but I’m willing to guess that this would cook nicely on one.
4. To make the donair sauce, mix together the vinegar, sugar and garlic powder in a medium bowl. Whisk the vinegar mixture until the sugar is dissolved and looks clear. Pour evaporated milk into the mixture and stir lightly or fold until combined. Make sure not to overstir this or it will go liquid.
I use greek pitas (very fluffy – not the pita pockets) that have been heated on a skillet or iron pan and I add shredded lettuce and diced tomatoes into each donair.
You can probably half the recipe for the sweet sauce as it makes a lot!
Garlic Head Pulled Pork
From Amy in Missouri
3–4 lb pork shoulder roast
2 yellow onions, sliced into rings and divided
1 jar Garlic Head Barbecue sauce
1. Take your raw pork roast and sprinkle generously with some brand of seasoning or rub (I use Tony Chachere’s, since there isn’t a Garlic Head rub I’ve seen).
2. Heat up a dutch oven with a little oil in the bottom. Place the pork roast in the dutch oven and turn so all sides are browned. While it is browning, place one of the sliced yellow onions, separated into rings, in the bottom of the crock pot.
3, Once the roast is browned, put it in the crock pot on top of the onion. Place the rest of the onion rings on top of the roast. Fill the crock pot 2/3rds of the way up with water. Put the lid on, set the crock pot on low, and walk away for the next 12 hours. (I usually start this the night before and turn it off the next morning when I get up.)
4. After 12 hours on slow simmer, your pork roast will be done. Remove it from the crock pot (this will probably take a slotted spoon, mine always falls apart) and dispose of the onions and juice. (Do not, I repeat, DO NOT feed this to your dogs! As tempting as it would seem to be for your doggies to have this treat, onions can make your dogs anemic and kill them. Please.)
5. At this point, depending on when you started the roast, you can either put the cooked roast in the fridge and finish it later, or start pulling it once it gets cool enough to handle. I like to shred it using my hands because then I can get all the fat off the meat, and it makes nice lean pulled pork. You can also use two forks if you don’t want to get your hands in there.
6. I put the sauce in the bottom of the crock pot (after the juice and onions have been dumped) and fill the jar again, to the top, with red wine. Screw the lid back on, shake vigorously to ensure you get all the extra bits of sauce off the sides, then dump into the crock pot and mix well. As the roast is shredded, I put it in on top of the sauce. Once all the roast is back in the crock pot, mix well with the sauce, set it back on low, and let it simmer for an additional 1.5–2 hours. Serve over hamburger buns. Makes a lot!
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