Habanero Jelly-Glazed Pork Loin Recipe
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Category: |
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Ingredients: |
Ingredients: 1 boneless pork loin, approx. 4 lb., trimmed of extra fat
1 tsp. sea salt or kosher salt
1 tbl. freshly ground pepper
1 cup Habanero Jelly (or any hot jelly)
1/3 cup apple cider
1/3 cup Calvados (optional, or just use more apple cider)
1 tart apple, cored and thinly sliced in rounds
1 small onion, cut in half, then thinly sliced
1 tbl. olive oil
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Directions: |
Directions:Preheat the oven to 400º. Spray a large baking or roasting pan with cooking spray, then line with foil and spray again.
Rinse pork roast, dry with paper towels, rub with olive oil and season with salt and pepper. Place roast in pan and cook for 15 minutes.
Remove roast and reduce oven temperature to 375º. Spread the habanero jelly evenly over the pork and then scatter the apple and onion slices around the sides. Pour the apple cider and Calvados over everything, then return pan to oven. Baste occasionally, and allow to roast about 40 - 45 minutes, until an instant-read thermometer reaches 145º. Remove from oven and tent with foil, allowing roast to rest for about 10 minutes.
Slice the roast and place on platter along with the apple and onion slices. Skim any fat from the pan juices, then pour over the meat.
This is fantastic with creamy red-skin mashed potatoes.
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Personal
Notes: |
Personal
Notes: This is adapted from the Williams-Sonoma Art of Preserving cookbook, which I highly recommend if you're interested in doing any type of preserving or pickling. It's the best one I have on the subject.
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