| 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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