Recipe courtesy of Gary Volkov
Pork with Orange Jalapeno Glaze
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 591
- Total Fat
- 32
- Saturated Fat
- 11
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 33
- Protein
- 33
- Cholesterol
- 113
- Sodium
- 1102
- Total: 2 days 1 hr 30 min
- Prep: 15 min
- Inactive: 2 days 10 min
- Cook: 1 hr 5 min
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
- 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.