Blood Orange Tangerine Smoked Pineapple Glazed Pork Loin Recipe


2-3 pound pork loin trimmed of skin and fat
1 1/2 tablespoons olive oil, divided


2 teaspoons paprika (mild or smoked)
1 teaspoon each garlic powder and onion powder
1/2-1 teaspoon red chili powder,(optional)
2 teaspoons coarse salt
1/2 teaspoon black cracked pepper

Marmalade Glaze:

5 tablespoons Akaka Falls Farm Blood Orange Tangerine Smoked Pineapple Marmalade
1/2 cup (125 g | 4-oz) unsalted butter
6 cloves garlic, finely chopped or minced
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar, (or cider vinegar)
pinch of salt
1/2 teaspoon cracked black pepper
Pat dry pork with a paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.

Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden brown, rotating the pork around to avoid spices burning.

Marmalade Glaze Preparation:

Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1minute until fragrant. Stir in remaining glaze ingredients; bring to a rapid simmer for 1 minute.

Oven Roast

  1. Preheat the oven to 350°F (175°C).
  2. Place seared/browned seasoned pork on the center rack
  3. Reserve 1/2 cup of glaze for basting. Pour remaining glaze over the pork.
  4. Cover and roast for 25 minutes. Add the quartered potatoes around the loin. Baste with half of the reserved glaze and continue roasting, uncovered, for a further 20 minutes.
  5. Baste again and roast for a further 10-15 minutes, or until a meat thermometer registers 145-150 degrees for Medium-Rare, 150-155 degrees for Medium, 155-160 degrees for Medium-Well and 160 for Well in the thickest part of the Pork Loin. (If the pan dries out while cooking, add a little water.)
  6. Transfer pork onto a serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes.
  7. Slice pork, Brush with Marmalade Glaze, plate with greens or vegetables.
  8. Tip: Green vegetables, red cabbage or applesauce pairs nicely.

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