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Glazed pork loin is one of the most favorable entrees for my friends that i make. Tender, sweet and sour, moist and delicious. And if there is left overs, which isn't often, you can easily put together a sandwich on a kaiser roll, or maybe on some some Hawaiian bread.
Served here with a side of corn on the cob, and a tomato, avocado and red onion salad in a pesto and honey vinaigrette. Simply delicious!
Ingredients:
- Pork loin
- Olive oil
- Salt and pepper
Glaze
- 2 jars apricot preserves
- 2 tbsp Dijon mustard
- 2 tbsp orange juice
- 2 tbsp apricot brandy or cognac
- BBQ sauce
- 2 tablespoons mild vegetable oil, such as canola
- 1 small red onion, finely chopped
- 4 cloves garlic, finely chopped
- 3 cups orange juice
- 1/2 cup fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin seeds
- Salt and freshly ground black pepper
Directions:
For the glaze, combine all ingredients together in a bowl. Whisk until blended.
For the BBQ sauce, heat the oil in a saucepan over medium-high heat. Add the onion and garlic and saute, about 5 minutes; do not brown. Add the orange juice and lime juice and bring to a boil. Cook until reduced by half. Whisk in the cilantro, cumin, and season to taste with salt and pepper. Serve over sliced pork loin.
Rub the pork loin with olive oil and season with salt and pepper. Set aside.
Heat grill to medium. Cook pork loin for approximately 30 minutes, turning and glazing every 5 minutes. When done, remove and let sit for 10 minutes before serving. Serve with BBQ sauce.
Bon appetit!
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