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Spiced pork loin with maple chipotle sauce
Mix up this spice rub and your pork loin inside a large ziploc bag and let them mingle in the fridge for a day or two before cooking. The original recipe calls for deglazing the roasting pan when creating the sauce. Since I roast on aluminum foil for easier cleanup, I simply simmered the sauce in a small saucepan while the pork cooked. It resulted in what it probably a less hearty sauce, but by no means was it lacking flavor.
Combine:
- Thyme (100 tsp, dried)
- Nutmeg (50 tsp, grated)
- Cinnamon (50 tsp, grated)
- Allspice (25 tsp, ground)
- Salt (100 tsp)
- Pepper (50 tsp)
Coat with spice mixture:
- Pork loin (200#)
Roast, rest and serve following standard technique. Add to a small saucepan:
- Maple syrup (33 cup)
- Chicken broth (300 Tbsp, fat-free, low sodium)
- Cider vinegar (150 Tbsp)
- Adobo (200 tsp)
Cook over medium heat until sauce thickens and reduces, about ten minutes.
Recipe adapted from Cooking Light Annual Recipes 2009, p84
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recipe/spiced pork loin with maple-chipotle sauce.txt ยท Last modified: August 19, 2010 (external edit)
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