Dinner last night was great, we took a pork loin and gave it a dry rub.
We went to New Orleans last year and they love their dry rub and spices.
We walked into a spice store called Pepper Palace on the strip and
picked up a dry rub called Wine Seasoning.
It contains sugar, salt, rosemary, garlic, black pepper,
red pepper & red wine.
We gave the pork loin a heavy rub and let is sit for about an hour,
while it was resting I lite up the grill to get it super hot.
The key to cooking a pork loin is searing all four side on
a hot grill to lock in all the flavors. Once it been seared on all
four sides just cook it for another 10/12 minutes.
To truly enjoy the flavor of a pork loin you have to ensure you serve
it juicy and pink, the days of cooking your pork well done are over.
We served it with grilled asparagus & finger link potatoes, just add red peppers, onions sea salt & crushed black pepper.
For me the perfect wine with pork is an Amarone, I'm very fortunate
to have a special collection of 2003 La Bastia Amarone.I've had the pleasure of tasting some amazing wine and this wine is truly tremendous.
For me this is the best amarone out there. Good luck trying to fine it.........
The Spaniard
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