Pork Pairing
COFFEE-CRUSTED PORK LOIN WITH
CRANBERRY MARMALADE
Prep Time: 40 minutes Cook Time: 60 minutes Number of Servings: 6-8
For the marmalade: • In medium saucepan, combine cranberries, sugars, rum and juices. Bring mixture to a boil over medium-high heat. Stir to dissolve sugars. • Reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally. • Remove saucepan from heat and mash cranberries with back of cooking spoon. • Stir in lemon zest and allow mixture to cool to room temperature. Mixture will thicken as it cools. • Transfer mixture to glass bowl or plastic container. Cover and chill for at least 2 hours. Marmalade can be made ahead and stored in refrigerator for up to 4 days.
DIRECTIONS For the pork:
INGREDIENTS Pork:
• Place roast on cutting board and brush all sides with oil. Set aside. • In small bowl, thoroughly combine remaining ingredients. Rub all sides of roast with spice mixture. Place roast in resealable bag and refrigerate for 12-24 hours. • Remove roast from refrigerator and let sit at room temperature for 1 hour prior to cooking. • Preheat oven to 350°F. Place roast on rack in shallow roasting pan. Roast in preheated oven until internal temperature registers 155°F, 55-60 minutes. • Transfer roast to cutting board. Tent loosely with foil and let rest 5 minutes before carving into ¼-inch thick slices. Drizzle with pan juices, if desired. Serve with marmalade.
1 pork loin roast, centre cut, boneless, about 2 lb / 1 kg 2 tsp / 10 mL canola oil 1 Tbsp / 15 mL EACH ground coffee and chili powder 2 tsp / 10 mL packed brown sugar 1 tsp / 5 mL EACH ground cinnamon and salt ½ tsp / 2 mL dried oregano leaves Marmalade: 2 ½ cups / 625 mL frozen cranberries ½ cup / 125 mL granulated sugar ¼ cup / 50 mL packed brown sugar ¼ cup / 50 mL EACH spiced rum and cranberry juice 2 Tbsp / 30 mL lemon juice 1 tsp / 5 mL lemon zest
Cranberries are one of the few fruits native to North America. FYI
76 SAVOUR MANITOBA | WINTER 23
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