Grilled Loin Roast with Apricots & Pecans
6 small apricots
1/2 cup chopped pecans
1/2 - 1 oz Praline liqueur
1/2 stick salted butter
1/2 cup brown sugar
dash of lemon juice
dash of GOG Mediterranean Rub
Peel and chop apricots; combine with other ingredients in a small sauce pan and bring to a simmer. Cook for about 3 mins, simmering, then remove from the heat.
Turn on the Big Easy Oil-less Turkey Fryer and let it warm up.
Half of a full Pork Loin (between 2 and 4 lbs.)
Butterfly the loin about 1/2 inch thick, then spoon 1/2 of the apricot sauce over one end of the roast, and roll it up tightly, using butcher’s twine to tie the roast back into a roll. Rub the outside of the roast with 1/4 cup GOG Mediterranean Rub and massage well.
Cross skewer the roast about a quarter of the way from one end in order to hang the meat from the basket in the Big Easy. Insert the basket into the Big Easy, making sure the meat is hanging in the middle of the cooker. Remove the meat when the internal temperature reaches 145 degrees. Place in a roasting pan, cover with foil, and let it rest for 5 mins. (the temp will rise another 5-10 degrees, depending on the mass of the roast).
Slice the roast into 1/2 inch slices, move to a serving platter, and top with the remaining apricot sauce. Garnish with pecans.
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