Tasty pork loin

This last week certainly has been an exciting one as the American Culinary Federation’s (ACF) National Convention – Orlando, lived up to and surpassed expectations.

This event is yet another one that clearly demonstrates the importance of gaining knowledge via the “global classroom” which we have been discussing over the last few weeks.

When this column goes to print, I will be in the blue skies making my way back to Barbados. As such, I will wait until next week to share the glorious details about the inspiring and educational workshops and seminars that were an essential part of the Cook Craft Create event.

Of course, there is also nothing better than interacting with your peers and some of the world’s most celebrated and leading chefs and educators.

So until next week, here are a few recipes for you to practice.



1 Pork Loin

2 tsp Dijon Mustard

1 Lime

3 Cloves of garlic, minced

5 sprigs thyme, chopped

2 sprigs fennel, chopped

4 stalks chives, chopped

1 red onion, finely diced

4 ozs red wine

1 oz soy sauce

2 ozs olive oil

Cracked black pepper to taste

Salt to taste


1.     Combine garlic, herbs and onion.

2.     Liberally squeeze the juice of the limes over and around the pork loin.

3.     Pour red wine over the pork loin and cover with the Dijon mustard.

4.     Spread the chopped mixed herbs over the loin.

5.     Marinate for 30-40 minutes or overnight.

6.     Heat olive oil in a pan smear the loin in the hot oil until golden brown on all sides.

7.     Finish in a 350 F oven until cooked through.

8.     Serve sliced or whole on a platter with your favourite potatoes and vegetables.

Why is pork loin used? The loin is used in our pork recipes because it is a tender cut of meat. It is that portion of muscle tissue that covers the ribs and given its position, it is not highly used and therefore, remains relatively tender.

Pork loin can also be stuffed before roasting and for flavour you can experiment as you wish. For a sweet option, try apple, banana, mango or plantain in your stuffing; any combination of herbs and spices can be used with bread or biscuit for a savoury option.



1 lb sweet potatoes

4 ozs butter

2 ozs brown sugar

Salt to taste


1.     Cook sweet potatoes until barely tender (do not overcook).

2.     When cooled, peel and cut into half-inch thick slices.

3.     Heat butter in a pan, add sugar and caramelize.

4.     Add sliced sweet potato and toss in caramelized mixture.

5.     Serve warm.

Excerpt from Caribbean Cuizine 2006 Volume 1

(Peter Edey is a Certified Executive Chef with the American Culinary Federation, a graduate of l’École Ritz Escoffier, Paris and a Certified Caribbean Hospitality Trainer. Email: peter@dcbarbados.com)

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