Yes. I even surprised myself, but it is possible for me to cook without using beer. Searching for ideas the other day, I noticed that there was just a scoche of dark Cuban rum left in the liquor cabinet. Realizing that rum, no matter how good, does not make a complete meal for 6 people, I figured I’d throw together a rum glaze to apply to some pork. It turned out pretty tasty so I’m sharing it here.
The rum was matched up with some dark chestnut honey. Sweet, spicy, smokey and leathery this dark and complex honey pairs well with grilled foods. Wrap all those flavors up with some pecan wood smoke, and you have yourself wonderful piece of pig. Everything melded together very well.
Rum and Chestnut Honey glazed pork medallions
- set up your fire for indirect cooking. Medium heat.
- take your pork tenderloin (s) and cut into roughly 4cm (2″) thick medaillions
- Wrap each with a slice of bacon and secure with a tooth-pick
- in a saucepan combine (rough measurements)
- 60 ml (1/4 cup) dark rum with
- 4 tbsp chestnut honey
- 1 tbsp grain mustard (optional)
- heat only until the honey is dissolved
- throw a chunk of pecan wood onto your fire (hickory, apple, cherry would all work well)
- Sear the pork directly over the fire (about 2 minutes each side) then move to indirect.
- Brush on the glaze and put the lid on.
- repeat the glazing every 5 minutes or so until the meat firms up nicely and is done (roughly 20-25 minutes)
To go with the pork we served salad, a couscous and carrot dish, and some delicious grilled zucchini slices. The zucchini was first tossed in equal parts olive oil and cider vinegar (about a tbsp each), seasoned with salt and pepper, then grilled and thrown back into the bowl with the oil and vinegar.
There was also a sauce made with the leftover glaze, a touch more mustard, sauteed onion and a touch of heavy cream…. but the meat was more than confident enough to stand on its own.