GLAZED PORK LOIN OR CHOPS WITH PINEAPPLE-SCALLION CHUTNEY
Very simple recipe but taste awesome.Serve with salad and rolls
Pork chops
2 Cloves garlic
kosher salt
1 tbsp extra virgin olive oil
2 tsp finely grated lemon zest
1 1/2 tsp coriander seeds,ground
1 big can can pineapple with syrup
1/4 cup maple syrup or corn syrup
2 tbsp sherry vinegar
1 large shallotminced
pinch of ground cayenne
1 large scallion,thinly sliced white and green parts separated
chopped cilantro
Peel and coarsely chop the garlic. Sprinkle it with generous pinch of salt and mash it with the side of a knife. Transfer to a bowl and stir in the oil,lemon zest,coriander, and 1 tbsp salt.\
Put the pork on a large baking sheet,pat dry with paper towels, and rub all over with the salt mixture. Let sit at room temperature for at least 1 hour and up to 2 hours.
Position a rack in the center of the oven and heat the oven to 350 F. Roast the pork until an instant read thermometer inserted in the thickest part reads 130 F, about 40 minutes.
Meanwhile, cut pineapple into small dice and roughly chopped the other half .Puree the roughly chopped pineapple in a blender,then strain it through a fine strainer, pressing on the solids with a spoon, to yield about 1 cup juice. In a small saucepan combine the strained pineapple juice and maple or corn syrup and coor over medium heat until reduced to 1/2, 10 to 12 minutes. The liquid will become very bubbly as it reduces, lower the heat as necessary.
Set aside all but 2 tbsp of the reduced liquid (this will be your glaze). Add the vinegar,shallot,cayenne, and a pinch of salt to the 2 tbsp liquid remaining in the saucepan and cook over medium heat just until the shallot begins to soften, about 2 minutes. Add the diced pineapple and scallion whites and continue to cook stirring frequently until the pineapple softens and releases some of it juices, 3 to 5 minutes.. Remove from the heat and let it cool slightly.
When the pork reaches 130F, brush it with some of the glaze and contnue to roast, brushing with more glaze every 5 minutes, until an instant read thermometer inserted in the center reads 145 F, about 15 minutes more. Let rest for at least 5 minutes before serving
When ready to serve, stir the scallion greens and cilantro into the chutney.Serve pork chops with chutney.
Posted under PORK
This post was written by admin on March 17, 2012
