Pepsi Braised Pork Loin

Name: Pepsi Braised Pork Loin
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb boneless pork loin; 1 liter Pepsi; warm; 1/3 cup raspberry vinegar; 1/4 cup dark rum; 1/4 cup cold water; 2 tbsp cornstarch; 2 tbsp ground coriander seed; 1 tbsp onion powder; 2 tsp garlic powder; 2 tsp white pepper; 1/2 cup brown sugar; 1 vegetable oil; as needed; 1 salt

ChefDoogles @ChefDoogles

Chicago, IL

Fantastic and Versatile

ChefDoogles @ChefDoogles

Chicago, IL

Fantastic and Versatile

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Ingredients

1 hour

4 servings

3 lbboneless pork loin
1 literPepsi; warm
1/3 cupraspberry vinegar
1/4 cupdark rum
1/4 cupcold water
2 tbspcornstarch
2 tbspground coriander seed
1 tbsponion powder
2 tspgarlic powder
2 tspwhite pepper
1/2 cupbrown sugar
1vegetable oil; as needed
1salt

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Steps

1 hour

1

Heat vegetable oil. Rub just enough vegetable oil on pork loin to cover. Season. Sear on each side and remove pork from pot.
2

Add rum and deglaze. Be careful. The rum may ignite, so don't freak out or burn anything!
3

Add Pepsi. Return pork loin to the pot. Bring to a simmer and cover. Cook for approximately 30 minutes or until pork reaches desired doneness.
4

Remove pork loin and let rest five minutes before slicing.
5

Add brown sugar. Whisk.
6

Whisk water and cornstarch together in a small bowl. Add to braising liquid while whisking. Bring to a boil to activate cornstarch.
7

Variations; Vanilla extract, root beer, molasses, lemon, malt vinegar

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Cooksnaps

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ChefDoogles @ChefDoogles

on February 21, 2014 04:12

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience

Keywords

Onion Rum Vege Cilantro Pepper Raspberry Pork Loin Garlic

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Pepsi Braised Pork Loin

Pepsi Braised Pork Loin

Ingredients

Steps

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