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.
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By brad_jones_3_97...
Olympia, WA
on January 22, 2012
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The sauce was excellent, however I removed the seeds as recommended in one of the reviews. Next time, I will leave at least half of the seeds because there wasn't really a kick to the sauce. With that said, this is definitely a keeper!
By squeezeplae_104...
on May 22, 2008
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I came on line looking for a good marinade,sauce, or glaze for some pacific cod.After ho humming abit I found this glaze to compliment the cod very well.The glaze recipe works well as written no adjustments were made, other than the heat of it using more of the pepper seeds.It was delicious,think I'll take some to work for the weekly BBQ.
By jwh_dsi_3613144
Augusta, GA
on August 29, 2005
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This recipe turned out really well for us. The brine for the pork was excellent, giving the meat a good flavor with a hint of the anise. The glaze was worth effor (although I might recommend removing the seeds from the jalapeno before chopping. The heat seemed to overpower the orange flavor. Our guest really enjoyed this dish which makes the extra effort worth it. There is nothing worse than going through all the steps for a special meal to have it turn out so-so.
Definitely try this dish. And if you can make suggestions to make it better please do. I know we'll be doing this one again.
Note: 30-45 min may be enough for a 3lb pork loin but not a 4lb. Better make it between 50-60 min for the extra weight.
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