Brad's herbed pork loin w/ bell pepper marmalade

Name: Brad's herbed pork loin w/ bell pepper marmalade
Cuisine: American
Ingredients: 3 lbs whole pork loin; 2 tbs olive oil; 3 tbs herbs de province; 1 tbs garlic powder; 1 tbs Mccormick's Montreal steak seasoning; For the marmalade; 1 red onion; 1 red bell pepper; 1 orange bell pepper; 1 yellow bell pepper; 1/2 cup red wine; 1/2 cup red wine vinegar; 1/2 cup honey; 1/2 cup cranberry sauce; 1 tbs tobasco sauce; 1/4 cup chopped cilantro; 1/4 cup brown sugar

wingmaster835 @wingmaster

Sequim Washington

I served this with mashed garlic cauliflower, and chickpeas Rogan Josh.

wingmaster835 @wingmaster

Sequim Washington

I served this with mashed garlic cauliflower, and chickpeas Rogan Josh.

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Ingredients

3 lbswhole pork loin
2 tbsolive oil
3 tbsherbs de province
1 tbsgarlic powder
1 tbsMccormick's Montreal steak seasoning
For the marmalade
1red onion
1red bell pepper
1orange bell pepper
1yellow bell pepper
1/2 cupred wine
1/2 cupred wine vinegar
1/2 cuphoney
1/2 cupcranberry sauce
1 tbstobasco sauce
1/4 cupchopped cilantro
1/4 cupbrown sugar

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Steps

1

Heat oil in a large frying pan until it is smoking. Medium heat.
2

Sear pork loin on all sides.
3

Remove from heat until it cools enough to handle.
4

Meanwhile, mix seasonings to rub on pork.
5

When pork is cool enough to handle, roll in the oil in the pan. Transfer to a large baking dish.
6

Rub spice mix evenly over pork. Cover with foil, and place in a 300 degree oven for 1 hour.
7

Meanwhile, wipe the same fry pan with paper towels. Leave any charred bits.
8

Add onion and all peppers to pan. Sauté over medium heat 4-5 minutes
9

Deglaze pan with wine. Add rest of marmalade ingredients. Bring to a simmer over medium low heat.
10

Let simmer until liquid is reduced by at least half.
11

Remove from heat to let set up.
12

When timer goes off for the loin, check temperature. Continue to roast until pork reaches 160 degrees.
13

When done, remove pork from the oven. Tent with foil, 8-10 minutes to serve, slice loin into serving pieces. Plate loin, top with marmalade, garnish with a basil flower. Serve and enjoy

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wingmaster835 @wingmaster

on August 05, 2017 07:13

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.