Daybreak 6:00 - 8/28 - Chef Yancy: Chefs Hickory Smoked Pork Loin with a crème Sherry sauce

Chefs Hickory Smoked Pork Loin with a crème Sherry sauce

Pork Loin
3 lbs Pork Loin
2 T Salt
1 T Garlic
1 T Black Pepper
1 T Chefs Pork Seasoning

Sherry Sauce:
3 cups chicken stock
1 cup heavy cream
¼ cup cooking Sherry
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic
Chopped parsley
½ cup corn starch
½ cup of water

Procedure:

Rinse and season pork loin and allow marinating for 24 hrs. Roast seasoned pork loin on a grill for approximately 45 minutes, or until internal temperature is 160 degrees. Remove from heat and allow resting for 15 minutes. Slice and top with sauce.

Sauce
Bring chicken stock to a boil, add seasonings, wisk in Slurry to bring to a medium sauce, remove from heat and heavy cream, chopped parsley, and cooking Sherry.


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