| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Clprime1 | 1 | servings | |
INGREDIENTS
| 2 | oz | Canola oil |
| 1 | lg | Onion; chopped |
| 4 | Cloves garlic; chopped | |
| 1 | Chipotle pepper; chopped | |
| 1 | Arbol chile; steam removed | |
| 1 | tb | Cracked black pepper |
| 2 | tb | Worcestershire sauce |
| 2 | c | Orange juice |
| 2 | c | Barbecue sauce |
| 6 | ds | Hot sauce |
| 2 | Lemons juiced | |
| Kosher salt to taste | ||
| 3 | lb | Pork loin |
| 4 | tb | Olive oil |
| 2 | tb | Kosher salt |
| 2 | tb | Cracked black pepper |
INSTRUCTIONS
FOR THE GLAZE FOR THE PORK LOIN Preheat oven to 350 degrees. For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside. For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice. Converted by MC_Buster. Per serving: 2885 Calories (kcal); 168g Total Fat; (52% calories from fat); 190g Protein; 151g Carbohydrate; 427mg Cholesterol; 16114mg Sodium Food Exchanges: 1 Grain(Starch); 24 Lean Meat; 3 1/2 Vegetable; 4 Fruit; 22 Fat; 5 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0018 Converted by MM_Buster v2.0n.
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