Honey Cranberry Pork Loin

 

3 lb.Pork Roast

1 tbsp.Garlic, granulated

1 tbsp.Thyme

1 tbsp.Basil

½ cupSoy Sauce

½ cupWorcestershire Sauce

½ cupWhite Wine

 

Glaze:

4 tbsp.Butter

½ cupBell Peppers, sliced

½ cupOnions, sliced

16 oz.Fresh Cranberries

½ cupBrown Sugar

1 cupCherry Juice

1 cupPineapple Juice

1 cupHoney

2 tbsp.Horseradish Sauce

1 cupCoca Cola

4 ct.Pineapple Rings

 

Marinate pork loin in soy sauce, Worcestershire sauce and wine. Add dry spices and roast in oven at 350 degrees for 30 minutes. Remove and set aside.

 

To prepare glaze, melt butter in a medium skillet. Sauté bell peppers, onions, and cranberries until tender. Add brown sugar, cherry juice, pineapple juice, honey, horseradish, and cola to veggie mixture. Cook for 5 minutes over medium heat. Pour glaze over pork and cook in oven at 350 degrees for 15 minutes. Remove from oven and garnish with pineapple rings.  Enjoy!!

New Mexican Rubbed Pork Loin with Bourbon Ancho Sauce

The Rub

2 T Ancho Powder
2 T Pasilla Pepper Powder
2 T Light Brown Sugar
2 T Allspice
2 T Cinnamon

The Sauce

5 C Apple Juice Concentrate
5 C Chicken Stock
3 Ancho Peppers
1 Large Red Onion
2 C Bourbon
1 C Brown Sugar

Instructions

  1. Rub a Pork Loin with oil and salt and the rub mixture.
  2. Sear on a hot grill to an internal temperature of 155 degrees.
  3. Combine apple juice and chicken stock.
  4. Boil ancho peppers, remove seeds, chop in blender and add to stock mixture.
  5. Saute onion and add to Bourbon. Reduce until almost all liquid is gone.
  6. Add Bourbon/onion reduction to stock
  7. Add 1 C Brown sugar and reduce by 1/2.
  8. Serve with sliced pork on Hawaiian rolls.

Chef Alec Naman and Chef Tom Houle won Best Entree with this recipe in the People’s Choice at the Chef’s Challenge sponsored by the Bay Area Food Bank!

2015 Chef's Challenge
17th Annual Chef’s Challenge to End Hunger
1/3 cup orange juice
1/3 cup reduced sodium soy sauce
3 tablespoons lemon juice
2 tablespoons olive oil
1 large onion, chopped
1 cup chopped green onions
1 jalapeno pepper
3 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon each ground allspice, cinnamon and nutmeg
2 teaspoons minced fresh gingerroot
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
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1/4 cup paprika
3 tablespoons chili powder
tablespoons dry mustard
2 tablespoons coarse kosher salt
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
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