In the Cajun tradition of exotic foods, we pesent this Cajun Fried Pork Loin. It's very good.
Ingredients:
1 small bottle of liquid garlic
1 small bottle of liquid onion
1 tablespoon of zataran liquid crab boil (optional)
A dash of worcestershire sauce (1/2 teaspoon)
1/2 to 1 small bottle of La. Red Hot (I like the Crystal brand)
1 fresh pork loin, approximately 5 to 6 pounds.
Rub pork loin down with salt & pepper or cajun seasoning Mix all the liquid together and add a 1/4 cup of boiling water to blend all seasoning Inject Pork loin thoroughly and let sit overnight Meat Thermometer I personally like to tie my pork loin with chef's string to hold it together Using a turkey frying pot, heat approximately 2 gallons of peanut oil to 325° to 350° Just make certain you have enough peanut oil to submerge the entire loin. Fry approximately 3 and a half minutes per pound or until done. Using quick reading meat thermometer pull loin from oil and make certain the center of it is approximately 165°. If not submerge and continue frying until you achieve this temperature. Remove, let cook slightly and remove chef's string. Slice approximately 1/4" slices. Very tasty and good to bring for a meal or sandwhiches at the camp.
Warning, if going to the camp make certain you have 2 loins.