Glazed Pork Loin Chop
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cup
Light Brown Sugar1 cup
Seasoning Salt1 tbsp
Olive Oil1 tsp
Garlic (minced)2 tbsps
Pecan (candied)2 tbsps
Pancetta (diced)1 cup
Yellow Onion (julienned)1 tbsp
Shallot (chopped)1 tsp
Lemon Zest1 tsp
Worcestershire Sauce1 tbsp
Roma Tomatoes (diced)1 tbsp
Butter (whole)Directions:
1
Mix sugar, salt, and herbs in dry stainless steel bowl
2
Rub pork loin with olive oil and garlic, then massage the brown sugar and herb mixture into the meat
3
Let the pork loin marinate overnight in the refrigerator
4
Preheat the oven to 300 degrees F
5
Remove pork from the refrigerator and coat it with the excess marinade in the bottom of the pan
6
Transfer to the oven and cook until the internal temperature measures 145 degrees F on a meat thermometer
7
Remove from heat and let rest, tented with foil, for 20 minutes; the internal temperature should rise to about 150 degrees F
8
While pork is roasting, make Mushroom Ragout Sauce
9
When ready to serve, slice pork as desired
10
For each serving, spoon 1/2 cup mashed potatoes in center of plate and sprinkle with candied pecans
11
Arrange pork on top of mashed potatoes and spoon 1/2 cup Mushroom Ragout onto each plate
12
Garnish with blue cheese crumbles and fresh mint and serve
13
Render the pancetta in a braiser over medium heat until crisp
14
Add the olive oil, onions, and shallots
15
Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas
16
Add in mushrooms and saute until they break down, release their moisture, and liquid evaporates
17
Add Worcestershire and demi-glace
18
Stir in rosemary, tomatoes, and butter until incorporated