Cranberry Chutney
1 (10 ounce) jar jalapeno jelly
1/4 cup apple cider vinegar
1/2 cup honey
2 cups granulated sugar
1 pound fresh or frozen cranberries, cooked (if not available,
use 2 cans whole cranberry sauce)
1 cup raisins
1 tablespoon granulated garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 cups chopped pecans
Roast
Brine, optional (recipe follows)
1 (3 pound) pork loin or (boneless) pork butt or 2 (1 1/2 pound) pork tenderloins
Spice Rub (recipe follows)
Brine, optional (recipe follows)
1 (3 pound) pork loin or (boneless) pork butt or 2 (1 1/2 pound) pork tenderloins
Spice Rub (recipe follows)
Spice Rub
2 teaspoons salt
2 teaspoons granulated garlic
1 teaspoon chili powder
1 teaspoon paprika
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons granulated garlic
1 teaspoon chili powder
1 teaspoon paprika
2 tablespoons brown sugar
Brine
9 cups hot water
1/2 cup granulated sugar
1/2 cup kosher salt
2 tablespoons cracked black peppercorns
9 cups hot water
1/2 cup granulated sugar
1/2 cup kosher salt
2 tablespoons cracked black peppercorns
For Cranberry Chutney: Heat jalapeno jelly with vinegar, honey and sugar in a saucepan. Simmer until sugar has dissolved, then add cooked cranberries. Add raisins, garlic, cinnamon, allspice, ginger, salt, crushed red pepper flakes and pecans; mix thoroughly, then let mixture sit for 1 hour to allow flavors to meld. If desired, chutney can be made several days ahead, refrigerated, and re-warmed to serve.
Makes about 6 cups. (Recipe can be halved.)
For Pork Brine (if using): Combine hot water, sugar and salt together until the sugar and salt are dissolved. Add the pepper. Cool to below 45 degrees in refrigerator.
Submerge the pork in the brine in a large bowl. Refrigerate for 1 or 2 days, stirring the brine and turning the pork occasionally. Remove pork from brine and pat dry. Allow pork to come to room temperature before cooking.
For Roast: Preheat oven to 450 degrees F.
Rub meat with Spice Rub, made by combining all Spice Rub ingredients. Lay the roast, fat side up, in aroasting pan
. Roast for 15 minutes, then turn the oven down to 300 degrees and roast for about 1 hour more, or until the center reads 145 to 150 degrees F on an instant-read thermometer. Remove the meat from the oven and cover it loosely with foil for about 15 minutes before slicing.
For Tenderloin: Grill over hot fire, 1 1/2 minutes per side. Move the meat to a cooler part of the grill, cover the grill, and cook for 2-3 minutes more per side, until meat is firm to the touch and reaches 145 to 150 degrees F.
Serve either version sliced on platter, topped with Cranberry Chutney and accompanied by rolls, if desired.
Makes 4 servings.
Approximate nutritional values per serving: 300 calories, 18 g fat, 7 g carbohydrate, 26 g protein