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Barbecue Pork Loin - Marr Cellars
Marr Cellars
Place small incisions every inch to and one half inches lengthwise, around the circumference of each loin. In each incision insert one or two rosemary leaves, one sprig of julienne garlic, and a pepper corn or two. Place pork loins in orange juice to cover, and marinade overnight. You can add any combination of salt, red pepper, chopped green onions, and a touch your favorite vinegar to the marinade. An option before grilling is to place loins on a rack directly in front of a fan on high setting, and turn occasionally. Keep them in front of the fan for a half, to one and a half hours. This will draw out some moisture from the loin surface, yet seal in juices while cooking. Place on Barbecue, off to one side (indirect heat), and grill over medium coals, turning occasionally. Cook to preference. When poked with fork or knife loin should not "bleed" much, when close to being fully cooked. Remove from heat. Place on rack to cool for about 10 minutes, so that cooked loin will retain juices. After "cooling" slice and serve. Return to previous page |
Dr. Carole Meredith explains Petite Sirah:
1. The grape variety known as "Petite Sirah" in California is indeed the same as the French variety Durif. They are simply two names for the same grape. We confirmed this around 1997, by comparing the DNA profile of California Petite Sirah with an authentic sample of Durif from the French national variety collection. Some of the Petite Sirah vineyards in California are very old and, typical of old vineyards, contain some oddball vines of other varieties. Thus not 100 percent of the vines are always Petite Sirah, just as not 100 percent of the vines in an old Zinfandel vineyard are Zinfandel. There may be a few vines of other varieties mixed in; e.g., Carignane, Grenache, Barbera, Alicante, etc. This kind of "field blend" exists in most old vineyards all over the world, whether it's a Petite Sirah vineyard in California or a Grenache vineyard in southern France. 2. Petite Sirah is related to the true Syrah of the Rhone Valley. Syrah is the father of Petite Sirah. Petite Sirah (aka Durif) arose as a seedling around 1880, in the experimental vineyard of Dr. Durif in southern France. The seed that became Durif was the result of a cross-pollination between an old French grape called Peloursin and Syrah. Thus Petite Sirah shares half of its DNA with Syrah. We discovered this in 1998, by using DNA paternity analysis methods just like those used with humans. Carole MeredithProfessor Emerita Department of Viticulture and Enology University of California |
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