"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Orange-Chile Glazed Pork Loin Recipe

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This recipe for Orange-Chile Glazed Pork Loin, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Brown
Added: Saturday, February 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb. center cut pork loin
salt & fresh ground pepper
2 T chili powder, 1 T cumin, 1 T gr. coriander, 1/2 tsp. cinnamon, juice of 2 oranges (or about 1 cup good quality orange juice). 1/2 cup cider vinegar, 2 T chopped serrano or pablano peppers, 1/2 cup sugar, 1/4 cup molasses

Directions:
Directions:
Preheat oven to 350. Sprinkle the pork loin lightly with the salt and generously with the pepper. Put in oven for about an hour. While loin is roasting, prepare the glaze. To prepare glaze, toast the spices in a pan over medium heat for 2-3 minutes, stirring constantly, until spices begin to smoke and become fragrant. Immediately remove from heat. Add orange juice, vinegar, chilies, sugar and molasses. Stir well and return to heat. Bring to a boil, decrease the heat and simmer about 45 minutes, stirring occasionally until it thickens.

Remove the roast from the oven and spoon pan drippings over the meat. Brush the glaze generously over the pork. Insert meat thermometer and roast 45-60 minutes longer, basting occasionally, until thermometer read 160. Let stand 10 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1-2 hours
Personal Notes:
Personal Notes:
With a convection oven, this cooks much faster - i.e. the pork loin was done in about 1 hour 15 minutes, so the glaze was only on for the last 25 minutes of baking. Still turned out great, but pay attention to your oven! Woodford Reserve Baked Apricots go well with this dish.

 

 

 

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