ezRecipe-Zee: Cooking Recipe: How to make Loin Of Pork With Fig, Pomegranate, And Chipotle

Loin Of Pork With Fig, Pomegranate, And Chipotle

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Date Added:	May 7, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Main Dish, Pork, Copy Cat / Restaurant

Ingredients:

                    === MARINADE ===
1     tablespoon    chipotle in adobo
                    = (including some liquid)
1/4   cup           orange juice
2     tablespoons   pomegranate molasses
1/2   teaspoon      toasted cumin seeds
2     tablespoons   brown sugar
1     tablespoon    minced garlic
1     pinch         cinnamon
1/4   teaspoon      kosher salt
1/2   teaspoon      freshly-ground white pepper
1     teaspoon      orange zest
1     teaspoon      balsamic vinegar
                    === PORK ===
1                   boneless pork loin roast - (abt 3 lbs)
                    with some fat left on
2                   garlic cloves
                    Fresh thyme sprigs
                    for garnish
                    Kosher salt
                    Freshly-ground black pepper
                    Ground cumin
1     tablespoon    unsalted butter
1     tablespoon    olive oil
1     cup           dry white wine
1                   onion
1/2   cup           chopped dried mission figs
1                   orange
1     teaspoon      minced fresh thyme
                    Watercress sprigs
                    Orange peel curls

Directions: one line for each direction. When saved the lines will be numbered.

To Make the Sauce: Mix the chipotle chile and orange juice in a mini-food processor until pureed. Add the next 9 marinade ingredients, pulsing to combine.
Preheat the oven to 350 degrees.
Cut small slits in the roast, cutting with the grain and insert garlic slivers and an equal number of thyme sprigs. Rub the roast liberally with salt, pepper, and ground cumin.
In a Dutch oven or heavy-bottomed roasting pan, combine butter and olive oil. When bubbling, add the roast to the pan and turn to brown on all sides (about 8 minutes). Add 1/2 cup wine and the onion to the pan and place in the oven. After 20 minutes, start basting the roast with the sauce. Continue to baste until the meat reaches an internal temperature of 150 degrees, about 1 hour total.
Transfer the roast to a carving board, tent with foil and allow to rest for at least 10 minutes before carving.
Meanwhile, spoon off any excess fat from the pan then deglaze with 1/4 cup wine; when bubbling add the sauce mixture, plus chopped figs, orange segments and 1 teaspoon fresh minced thyme. Simmer gently for about 10 minutes, until the figs are soft. Remove from the heat and puree using an immersion blender. There should be some chunks remaining in the "marmalade".
To Serve: Remove twine and slice pork 1/2-inch thick. Top slices with a generous spoonful of the sauce and garnish with thyme sprigs, or for a buffet, present the whole roast on a nest of watercress (or arugula) and orange peel curls. Add the marmalade to each serving as your carve.
This recipe yields 8 to 10 servings.
Cook's Note: It is very important that there is a thin layer of fat on the roast and that it is all natural -- not water and nitrate "plumped".

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9745) - from the TV FOOD NETWORK