Glazed Pork Loin with Cilantro and Garlic

Name: Glazed Pork Loin with Cilantro and Garlic
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters apricot nectar; 118 milliliters apricot preserves; 1 Tbsp firmly packed dark brown sugar; 2 Tbsps mild chile powder, preferably Chimayo, Ancho, or Hatch; 1 teaspoons dry mustard; 3 Tbsps finely chopped cilantro or flat-leaf parsley; 10 servings Fleur de sel; 1 garlic clove, peeled, halved, germ removed, and grated on a Microplane grater; 10 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater; 1 teaspoons garlic salt; 118 milliliters granulated sugar; 0 teaspoons ground cumin; 1 teaspoons coarsely ground fresh black pepper; 10 servings Finely ground fresh black pepper; 1 teaspoons kosher salt; 2 Tbsps freshly squeezed lemon juice; 1 teaspoons lemon pepper; 0 teaspoons Old Bay Seasoning; 3 kilograms pork loin; 1 teaspoon crushed hot red pepper flakes; 1 Tbsp sweet paprika; 2 Tbsps About canola or vegetable oil; 473 milliliters water

Glazed Pork Loin with Cilantro and Garlic is a gluten free and dairy free recipe with 10 servings. One serving contains 500 calories, 67g of protein, and 15g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up mild chile powder, paprika, fleur de sel, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place the pepper flakes in a small bowl and pour the boiling water over them.

Ingredients you will need

Pepper

Water

Equipment you will use

Bowl

Let sit for 1 to 2 minutes to rehydrate the flakes.

Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.

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Pepper

Brine

Water

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Blender

Bowl

Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close.

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Brine

Equipment you will use

Ziploc Bags

Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 1

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Meat

Roll

Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.

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Apple

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Grill

Frying Pan

Combine all of the seasoning blend ingredients.

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Seasoning Mix

Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.

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Shake

Remove the loin from the brine and lightly pat dry with paper towels.

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Brine

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Paper Towels

Sprinkle the rub evenly on all sides.

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Dry Seasoning Rub

Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.

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Canola Oil

Insert a remove thermometer into the center of the meat.

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Meat

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Kitchen Thermometer

Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes.

Give the glaze a quick shake to reincorporate any ingredients that may have settled.

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Shake

Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes. At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done.

Ingredients you will need

Glaze

Meat

Pour about half of the remaining glaze on a cutting board and top with the loin.

Ingredients you will need

Glaze

Equipment you will use

Cutting Board