Ingredients

  • 1.5 lbs. Boneless Pork Loin Roast, cooked Sous Vide
  • 12 oz. Rum BBQ sauce
  • 3 cups Wheat Berry brown rice
  • 3 cups roasted butternut squash

Rum BBQ Sauce
Yield 1 ½ cups

  • 1 cup brown sugar, packed
  • ½ cup ketchup
  • ½ cup dark rum, Captain Morgan
  • 1 Tbsp. Jerk seasoning
  • 1 tsp. lime zest
  • 2 Tbsp. lime juice
  • 1 Tbsp. Tamari soy sauce
  • 1 tsp. fresh ginger, grated
  • 2 tsp. fresh ginger, minced
  • ¼ tsp. liquid smoke
  • ½ tsp. cornstarch
  • ½ tsp. water

Wheat Berry Brown Rice
Yield 4, 3 oz. portions

  • 1/3 cup wheat berries
  • 2 2/3 cup water
  • 1 cup brown rice, cooked

Roasted Butternut Squash
Yields 4, 3 oz. portions

  • 1 lb. Butternut squash, peeled and diced ¾ “ inch
  • 1 Tbsp. real maple syrup
  • ½ Tbsp. Olive oil
  • 1/8 tsp. Kosher salt
  • 1/8 tsp. black pepper

Details

Product:

Pork Loin Roast

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

Rum BBQ Sauce

  1. Combine the cornstarch and water to dissolve and hold.
  2. Combine the remaining ingredients in a sauce pan.
  3. Simmer over medium heat 5-7 minutes until slightly thickened.
  4. Add the corn starch mixture and bring to a boil.
  5. Remove from heat and cool to 40°F.

Wheat Berry Brown Rice

  1. Combine 1/3 cup of brown rice with 1 cup of water. Place in steamer or cook on stove top until rice is tender and all water is drained.
  2. Combine wheat berries and water at an 8 to 1 ratio.
  3. Cook on stove top until wheat berries are tender. Then drain and chill.
  4. Combine the cooked brown rice with the cooked wheat berries and hold cold for service.

Roasted Butternut Squash

  1. Toss the squash with the maple syrup and olive oil and place on a sheet pan.
  2. Season with salt and pepper.
  3. Toast at 400° F for 20 to 25 minutes stirring occasionally until just cooked through.
  4. Cool and set aside for service.

Plating:

  1. Slice the pork in ¼ inch slices.
  2. Place 4 oz. of pork topped with 3 Tbsp. of BBQ sauce onto a plate garnished with ½ cup of wheat berry brown rice and 1/4 cup of roasted butternut squash.