Roasted Tenderloin with Orange Glaze

Here is a spicy twist on traditional pork roast, sure to enliven a springtime meal. When paired with roasted yams and red onions, it makes a satisfying feast.

One 4-5 pound center cut pork loin
Salt and freshly ground black pepper

2 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tbsp ground cinnamon
Juice of 2 oranges
1/2 cup cider vinegar
2 tbsp finely chopped serrano or poblano chile
1 cup sugar
1/4 cup molasses

Here's How:
Preheat the oven to 350 F. Put the pork loin in a shallow roasting pan and sprinkle lightly with salt and generously with pepper. Roast for 1 hour. To prepare the glaze in a saucepan, combine the chili powder, cumin, coriander, cinnamon and toast over medium heat for 2 or 3 minutes, stirring constantly, until the prices begin to smoke and become fragrant. Immediately remove from the heat. Add the orange juice, vinegar, chile, sugar and molasses, stir well and return to the heat. Bring to a boil, reduce the heat and simmer for about 45 minutes, stirring occasionally until thickened. Remove the roast from the oven and spoon the pan drippings over the meat. Brush the glaze generously over the pork. Insert meat thermometer into the thickest park of the pork and roast for 45 minutes longer, casting with the glaze, until the thermometer registers 160 F. Let the meat rest for 15 minutes. Cut into 1/2 inch thick slices and serve hot.

Image from:
Love, MYX

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