Week after week, the grillin’ gurus, Keith Guidry and Curt Guillory, bring you their unique brand of delicious entertainment. See what all the buzz is about and get your weekly dose of cooking wisdom, straight from the gurus themselves: Mondays and Wednesdays at 6:30 p.m. or anytime online at kdcg.com and on their Facebook page at facebook.com/cajungrilling.
Keith Guidry’s day job sends him all over the country. He gets to visit, and cook with, grill enthusiasts from all over. As a result, he brings great ideas back to the studio that get blended with our region’s incredible Cajun cooking — and greatness is the result!
Curt Guillory is always learning about food. Recently he shared with the audience that proteins are like coiled springs and how that relates to “stickiness” … very interesting. Curt is also big on fusion cooking, combining food from different cultures.
THEY LOVE WHAT THEY DO
When asked their favorite thing to do, Curt said, “There is nothing we enjoy more than feeding people. Keith and I have spent the majority of our lives cooking for our family and friends and the feeling of seeing smiles on satisfied faces. It’s what we love to do.”
Grilled Pork Tenderloin with Dark Chocolate Balsamic Glaze
No other dish better illustrates how unexpected flavors can work together than this one. While the pork and the glaze each have their own unique flavors, the two together are magical.
Any flavor balsamic vinegar can be used if the dark chocolate variety can’t be found.
Pay close attention to the doneness of the pork. It should be removed at no higher than 135°, then allowed to rest for 7-10 minutes.
The glaze can and should be made ahead and allowed to come to room temperature.
INGREDIENTS FOR GLAZE
¼ cup dark chocolate balsamic vinegar
1½ tablespoons sugar
1 teaspoon fresh rosemary (chopped)
1. Combine all ingredients in a small saucepan over medium-high heat.
2. Once boiling, cook for 1 minute, then remove.
INGREDIENTS FOR PORK LOIN
2-3 lbs. pork tenderloin
Louisiana Love Seasoning Blend
1. Prepare a hardwood fire.
2. Pat tenderloin dry with paper towels, lightly oil with olive oil, and season well on all sides.
3. Grill over direct fire for 10-15 minutes or until the pork reaches an internal temperature of 135°. Remove, tent with foil, and allow to rest for 7-10 minutes.
4. Slice into 1½ inch pieces, arrange on bed of cauliflower rice, wild rice, or other grain, and top with glaze.