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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.
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Wine
Pairing Alexander Valley Merlot or Pinot Noir
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