Email to Cat      

Thanksgiving: Roasted Pork Loin with Orange-Chile Glaze

Source of Recipe


From "House Beautiful: Welcome to the Table"






List of Ingredients



• 1 (4- to 5-pound) center-cut pork loin, trimmed and tied
  
• Kosher salt and freshly ground black pepper
  
• .
  
• -- Orange-Chile Glaze --
  
• 2 Tbsp chili powder
  
• 1 Tbsp ground cumin
  
• 1 Tbsp ground coriander
  
• 1½ tsp ground cinnamon
  
• 1 cup sugar
  
• Juice of 2 oranges (about ¾ cup)
  
• ½ cup cider vinegar
  
• ¼ cup molasses
  
• 2 Tbsp finely chopped serrano or poblano chile pepper
  






Instructions



1. Preheat the oven to 350° F. Place the pork loin on a rack in a shallow roasting pan and sprinkle lightly with salt and generously with pepper. Roast 1 hour.
   
   
2. To prepare the glaze:
   In a heavy-bottomed saucepan, combine the chili powder, cumin, coriander and cinnamon, and toast over medium heat, stirring constantly, 2 to 3 minutes -- just until the spices begin to smoke and become fragrant. Immediately remove from the heat.
   
   
3. Add the sugar, orange juice, vinegar, molasses and chile; stir well and return to the heat. Bring to a boil, reduce the heat and simmer, stirring occasionally, about 45 minutes, until thickened.
   
   
4. After roasting the pork for one hour, spoon the pan drippings over the meat and brush generously with the glaze. Insert a meat thermometer into the thickest part of the pork.
   
   
5. Roast, occasionally basting with the glaze, 45 to 60 minutes longer, until the thermometer registers 160° F. Let the meat rest 15 minutes. Cut into ¼-inch-thick slices and serve.
   
   Serves 6