Pork Loin Tangiers Recipes

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
• Roast in the preheated oven until browned on top, 20 to 25 minutes.
• While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
• When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
• Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
• Slice pork and serve with pan drippings and juices.

PORK LOIN TANGIERS

Steps:

• Pork Loin Tangiers This works best with a Pork Loin, but can also work with chicken. 2 medium sized Pork Loins 1 C. Dried Apricots (soaked in hot water for 20 min and drained; mince half of the apricots and leave the rest whole). 1/2 C. Dried Figs (slice length-wise in quarters) 1 C. Chopped Cilantro 1/2 C. Olive Oil 1 C. Yoghurt 1/2 C. Cider Vinegar Juice of two limes Rind of one tangerine (minced) 5 cloves garlic (minced) 1 tbs. Ground Coriander 1 tsp. Ground Cumin 1 tbs. Ground Turmeric Pinch of ground clove Dash of ground cinnamon Combine above ingredients (olive oil through cinnamon) along with minced apricots in food processor and let it rip until well blended but not too smooth. Fold in chopped cilantro. Clean and dry Pork Loin and coat all sides with mixture. Stuff Loins with remaining whole apricots and quartered figs. Marinate for 4- 8 hours. Grill slowly near banked coals

PORK TENDERLOIN WITH TANGERINE SAUCE

Steps:

• If using a broiler instead of a stove-top grill, turn on broiler and cover broiler pan with double thickness of aluminum foil.
• Grate rind from tangerine, and squeeze tangerine to yield 1/2 cup juice; put into bowl large enough to hold the pork.
• Mince garlic; chop rosemary leaves; add to bowl with sugar, Worcestershire sauce and vermouth, and mix well.
• Wash, dry and slice tenderloin into 1/2-inch-thick slices, and stir into marinade.
• Prepare stove-top grill if using. Arrange slices of pork on grill or broiler. Brush with marinade. Grill or broil pork for a couple of minutes; brush with marinade, turn and continue cooking until pork is slightly pink in the center, about 5 minutes. Bring remaining marinade to boil, and spoon over pork slices on plates.