Glazed Pork Loin with Cilantro and Garlic is a gluten free and dairy free main course. One portion of this dish contains about 67g of protein, 15g of fat, and a total of 500 calories. This recipe serves 10. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have vegetable oil, garlic salt, ground cumin, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.
Instructions
1
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
2
Let sit for 1 to 2 minutes to rehydrate the flakes.
3
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.
Ingredients you will need
Pepper
Brine
Water
Equipment you will use
Blender
Bowl
4
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.
Ingredients you will need
Brine
Equipment you will use
Ziploc Bags
5
Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 1
Ingredients you will need
Meat
Roll
6
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 250F.
Ingredients you will need
Apple
Equipment you will use
Grill
Frying Pan
7
Combine all of the seasoning blend ingredients.
Ingredients you will need
Seasoning Mix
8
Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
Ingredients you will need
Shake
9
Remove the loin from the brine and lightly pat dry with paper towels.
Ingredients you will need
Brine
Equipment you will use
Paper Towels
10
Sprinkle the rub evenly on all sides.
Ingredients you will need
Dry Seasoning Rub
11
Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.
Ingredients you will need
Canola Oil
12
Insert a remove thermometer into the center of the meat.
Ingredients you will need
Meat
Equipment you will use
Kitchen Thermometer
13
Place the loin in the cooker and cook until the internal temperature reaches 135F, about 1 hour and 15 minutes.
14
Give the glaze a quick shake to reincorporate any ingredients that may have settled.
Ingredients you will need
Shake
15
Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145F, 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
16
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
17
Let rest for 10 minutes.
18
Slice the meat into 1/4-inch slices. Dredge the slices in the glaze, adding additional as needed to coat the exposed sides.
Ingredients you will need
Glaze
Meat
19
Sprinkle with fleur de sel and pepper.
Ingredients you will need
Fleur De Sel
Pepper
20
TIP:This dish is a crowd pleaser, so I'll double it and have two for a party.
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Reprinted with permission from Serious Barbecue: Smoke, Char, Baste, &
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Brush Your Way to Great Outdoor Cooking by Adam Perry Lang with JJ Goode and Amy Vogler, 2009 Hyperion