Citrus Glazed Pork Loin

Chef Kent Rathbun, Abacus Restaurant, Dallas, TX
Adapted by StarChefs


Yield: 8 servings

    Glaze
  • 2 ounces canola oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 each chipotle pepper, chopped
  • 1 each arbol chiles, stems removed
  • 1 Tablespoon cracked black pepper
  • 2 Tablespoons Worcestershire sauce
  • 2 cups orange juice
  • 2 cups K.C. Masterpiece barbecue sauce, available at your local supermarket
  • 6 dashes Tabasco sauce
  • 2 lemons, juiced
  • Kosher salt to taste
    Pork Loin
  • 3 pounds pork loin
  • 4 Tablespoons olive oil
  • 2 Tablespoons kosher salt
  • 2 Tablespoons cracked black pepper

For the glaze, in a small saucepot add canola oil and sauté onions and garlic until translucent. Add chipotle and arbol chiles and continue to cook until chiles start to brown, add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until it starts to thicken. Then add in your favorite barbecue sauce and reduce to a low heat. Continue cooking for about 15 minutes. Season with Tabasco sauce, lemon juice and salt to taste. Strain barbecue sauce and set aside.

For the pork loin, on a large sheet pan rub the pork loin with olive oil and season with salt and cracked black pepper. Roast in a 350°F oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140°F. Let meat rest for about 5 minutes and slice. Pass through a large hole sieve and season with salt and cracked black pepper. Store in a large container (bain marie) and refrigerate for future use.

Wine Pairing Alexander Valley Merlot or Pinot Noir


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