Sunday, January 4, 2009

Maple Glazed Pork Loin with Peanut-Chipotle Salsa

For Glaze:

1/2 C vegetable oil
1/2 C finely chopped onion
2 C maple syrup
1/2 C cider vinegar
3 T Dijon mustard
2 1/2 T Coleman's dry mustard
1 t black pepper

Whisk the oil, onion, syrup, vinegar, Dijon and dry mustard, and pepper in a medium saucepan. Place the pan over moderately high heat and boil, stirring occasionally, until the mixture is reduced to 1 3/4 cups. After reduction strain through fine strainer.

For Salsa:

2 dried chipotle chiles
1/2 C water
2 large ripe tomatoes, pan roasted until blistered, black, and soft, remove seeds, chop fine. Do not remove skin.
10 cloves of roasted garlic.
1 teaspoon of ground cinnamon
1 medium white onion thinly sliced, pan roasted until brown and soft, then chopped fine
2 whole cloves, ground.
1/4 t salt
1/2 C water
1 teaspoon fresh chopped marjoram
1 t olive oil
1 t fresh lime juice
1/3 C chopped, unsalted, dry roasted peanuts.

In a heavy skillet over medium heat, toast chiles until brown and fragrant. Cool slightly, slit open, remove seeds. In a large bowl, toss chiles with the water and let soak 10 minutes. In a blender puree chiles with water. In bowl combine with remaining ingredients, except peanuts. For best results add peanuts to prepared salsa no more than 1 hour before serving.
Makes about 2 cups.


For Pork:

Set oven to 425 degrees.

1 4# Pork loin roast, seasoned with salt and pepper.

Preheat the oven to 425 degrees. Dry the pork with paper towels. Brush the glaze over the entire roast. Place the roast on a rack and roast for 30 minutes, brushing with the glaze every 15 minutes. Reduce the oven temperature to 375 degrees, and continue brushing with glaze every 15 minutes. Roast for 35 to 45 more minutes or until a meat thermometer inserted in the middle of the roast reads 150 degrees.

Slice pork loin thinly, nappe with salsa and serve with oven roasted red potatoes, braised kale, or chard.

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