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


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.

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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