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The following article was published in our article directory on August 20, 2015.
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Dish: don odd of texas roasted pork with cranberry chutney

Article Category: Advice

Author Name: Matthew Tassi

Don Strange of Texas Roasted Pork with Cranberry Chutney

Cranberry Chutney
1 (10 ounce) container jalapeño jelly
1/4 cup apple cider vinegar
1/2 cup honey
2 cups granulated sugar
1 pound fresh or frozen cranberries, prepared (if not offered,.
usage 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 sliced pecans.

Roast.
Salt water, 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.

Brine.
9 cups warm water.
1/2 cup granulated sugar.
1/2 cup kosher salt.
2 tablespoons cracked black peppercorns.

For Cranberry Chutney: Heat jalapeño jelly with vinegar, honey and sugar in a pan. Simmer until sugar has actually dissolved, then add cooked cranberries. Include raisins, garlic, cinnamon, allspice, ginger, salt, crushed red pepper flakes and pecans; mix extensively, then let mixture sit for 1 hour to enable tastes to blend. If preferred, chutney can be made a number of days ahead, refrigerated, and re-warmed to serve.

Makes about 6 cups. (Recipe can be halved.).

For Pork Brine (if utilizing): Combine hot water, sugar and salt together until the sugar and salt are dissolved. Include the pepper. Cool to below 45 degrees in refrigerator.

Submerge the pork in the salt water in a huge bowl. Refrigerate for 1 or 2 days, stirring the salt water and turning the pork periodically. Eliminate pork from brine and pat dry. Permit pork to come to space temperature level before cooking.

For Roast: Preheat oven to 450 degrees F.

Rub meat with Spice Rub, made by integrating all Spice Rub components. Lay the roast, fat side up, in a roasting pan. Roast for 15 minutes, then turn the oven down to 300 degrees and roast for about 1 hour more, or up until the center checks out 145 to 150 degrees F on an instant-read thermometer. Get rid of the meat from the oven and cover it freely with foil for about 15 minutes prior to 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, up until meat is firm to the touch and reaches 145 to 150 degrees F.

Serve either variation sliced on platter, topped with Cranberry Chutney and accompanied by rolls, if desired.

Makes 4 portions.

Approximate dietary values per serving: 300 calories, 18 g fat, 7 g carbohydrate, 26 g protein.

Keywords: Instant read thermometer,internal meat reader,electronic cooking thermometer,candy making,kitchen gadgets,camping,outdoor activities,gadgets,dining,cooking

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