Ingredients
Brine for Pork:
- 4 cups water
- 1/2 cup soy sauce
- 4 shallots, sliced
- 1/2 cup white wine
- 2 tablespoons salt
- 1 tablespoon sugar
- 1/4 cup olive oil
- 2 star anise, crushed
- 1 sprig marjoram
- 1 sprig rosemary
- 1 (3 to 4 pound) pork loin (boneless center cut)
Orange Jalapeno Glaze:
- 1 cup orange juice
- 1 cup sugar
- 2 ounces ginger, chopped
- 1 small jalapeno, chopped
- 1 small orange, zested
- 2 tablespoons rice wine vinegar
- 2 ounces unsalted sweet butter, cubed
- 1 teaspoon salt
Directions
Brine:
Combine all ingredients and pour over the pork. Refrigerate for 24 to 48 hours. Preheat oven to 375 degrees F. In hot saute pan with 2 tablespoons of peanut oil, brown pork loin on all sides. Place it in the oven for 30 to 45 minutes until internal temperature reaches 150 degrees F. Remove pork from the oven; let rest on a rack for 10 minutes. Slice.
Glaze:
Reduce orange juice to 1/3 cup. Combine sugar, ginger, jalapeno, orange zest and rice wine vinegar. Cook in a 1-quart pot until it's a medium-dark amber color. Stir in orange juice, butter and salt. Strain through a sieve and keep warm. Arrange pork on serving platter and drizzle with sauce.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By falone_js
Rancho Cucamong...
on August 07, 2009
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i actually didn't make the pork so i can't comment on that, but i used the glaze for some salmon i smoked and it was PHENOMENAL. i had other meats (steak and sausage and some people used it for them and liked it as well. very easy, and simple with ingredients you probably already have.
i didn't have rice wine vinegar so i used red wine vinegar instead.
By starlight1287_5...
Bowling Green, KY
on July 20, 2006
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I really enjoyed the flavor of the pork, but making the sauce was more trouble than it was worth, and it seemed to be very sticky, but it tasted so wonderful!
By ninatodaro_3896615
Brooklyn, NY
on October 26, 2005
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The brine made this the juiciest pork roast I have ever had! The Jalapeno/Orange sauce was the perfect combination of sweet/hot.
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