Recipe courtesy of Wayne Harley Brachman
Roast Pork with Duck Sauce on Garlic Bread
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 771
- Total Fat
- 38
- Saturated Fat
- 12
- Carbohydrates
- 78
- Dietary Fiber
- 3
- Sugar
- 34
- Protein
- 33
- Cholesterol
- 104
- Sodium
- 526
- Total: 1 hr 5 min
- Prep: 10 min
- Cook: 55 min
Ingredients
2 ounces (1/2 stick) unsalted butter
1/4 cup plus 2 tablespoons olive oil
6 large cloves garlic, minced
1 teaspoon coriander seeds, smashed into little chunks
1 tablespoon sweet Hungarian paprika
1/2 teaspoon cumin seeds
1 baguette, halved lengthwise
Duck Sauce, recipe follows
Honey Roasted Tenderloin, recipe follows
Duck Sauce:
1/4 cup apricot jam
2 tablespoons cider vinegar
2 tablespoons water
Honey Roasted Loin:
1/4 cup honey
2 tablespoons light brown sugar
1 pound whole pork tenderloin
Directions
- In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be.
- Preheat the oven to 400 degrees F.
- Mix the coriander seeds with the paprika and cumin seeds.
- Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy.
- Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat.
Duck Sauce:
- Mix together
Honey Roasted Loin:
- Preheat the oven to 400 degrees F.
- Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.