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1
Let's start by marinating the protein.
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2
Pork loin back rib cuts usually come 2 in a pack.
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First let's slather them in the horseradish mustard.
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Both sides.
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The acid in the mustard tenderizes the meat.
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Now let's take a 3 finger pinch and salt up the meat.
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A few sprinkles of black pepper, that's it.
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Let's prep the aspargus.
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9
I buy mine pre cut.
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But you want to either chop off the bottom 1/4 inch of aspargus or peel it, so it's extra tender after cooking.
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Lay the aspargus onto a piece of aluminum foil.
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Drizzle with olive oil.
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Now salt.
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Then black pepper.
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Now dust it with chili powder until it is nearly completely red.
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Top with 1 tbsp pad of butter.
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Now close up the foil packet.
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Poke a few holes on top.
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Onto the balsamic honey reduction sauce.
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Pour in the balsamic vinegar.
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Add in the water.
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Now the honey.
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Whisk the mixture.
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Reduce by half at medium high heat until it starts to thicken.
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Set aside and keep warm.
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26
Mashed potato time.
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Rough chop potatoes and put in boiling water.
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Once soft, add in 2 tbsp butter and mix.
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Now add in the milk and mix.
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Firm but creamy mashed potatoes.
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Salt and pepper to taste.
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Set aside and keep warm.
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33
Finely mince 2 cloves of garlic.
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Place into a foil packet.
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35
Don't close it all the way.
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36
To the grill!
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37
I want to hit the food with some smoke, but don't have 5 hours to do so.
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38
In comes the smoke packet.
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39
Soak some apple wood chips in warm water and put them into a foil packet.
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40
Poke some holes on top.
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41
Toss this packet onto the hot coals.
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( this works with a gas grill as well )
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Place the aspargus packet onto the grill.
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Now drop on the pork loin cuts.
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We let these sit over the coals and get a nice char on both sides.
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The smoke packet will infuse the foods with flavor.
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47
With about 10 minutes until the pork Is ready, brush on the balsamic honey reduction.
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48
Flip the pork so the reduction carmelizes on both sides.
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49
Now toss the minced garlic packet over the coals.
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50
Once the pork is nice and carmelized with our sauce, the asparagus is fork tender and the garlic is smokey.
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51
We're ready to plate.
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52
Just 2 more steps.
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53
Fold the smoked garlic into the mashed potatoes.
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Now those are ready.
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55
I finish the pork loin with a drizzle of the balsamic honey sauce on the plate.
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56
Bon appetit.
