Roasted
Pork Tenderloin with Orange-Chile 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.
Ingredients:
- One
4- to 5-pound center-cut pork loin (see Note)
- Salt
and freshly ground black pepper
Orange
Chile Glaze
- 2 tablespoons
chili powder
- 1 tablespoon
ground cumin
- 1 tablespoon
ground coriander
- 1/2
tablespoon ground cinnamon
- Juice
of 2 oranges (about 1 cup)
- 1/2
cup cider vinegar
- 2 tablespoons
finely chopped serrano or poblano chile
- 1 cup
sugar
- 1/4
cup molasses
Method:
1. Preheat the oven to 350 degrees F.
2. Put the pork loin on a rack in a shallow roasting
pan and sprinkle lightly with salt and generously with pepper. Roast
for 1 hour.
3. To prepare the glaze, in a saucepan, combine the
chili powder, cumin, coriander and cinnamon and toast over medium heat
for 2 or 3 minutes, stirring constantly, until the spices begin to smoke
and become fragrant. Immediately remove from the heat.
4. Add the orange juice, vinegar, chiles, 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.
5. Remove the roast from the oven and spoon the pan
drippings over the meat. Brush the glaze generously over the pork. Insert
a meat thermometer into the thickest part of the pork and roast for
45 to 60 minutes longer, basting with the glaze, until the thermometer
registers 160 degrees F. Let the meat rest for 15 minutes. Cut into
1/2-inch-thick slices and serve hot.
Note: Ask the butcher to trim the loin and tie it with
butcher twine.
Serves: 6
From Sunday
Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books
