May 022011
 

4 lbs pork loin brined over night (for this particular brine I used 1/2 c brown sugar, 1/2 c kosher and 1/2 gallon of water)
2 C Zante currants
3 C port wine
1 large ancho chili peeled, seeded and diced
1 orange zested and juiced
1 shallot minced
1/2 C evoo
2 T dry mustard
2 sprigs ea, rosemary and thyme stripped and minced
2 large cloves garlic cut in 1/2
1 coin fresh ginger
S/P to taste

Soak currants over night in orange juice port wine, garlic, herbs and ginger. Strain currants remove garlic and ginger coin and reserve liquid.

Pat loin dry, sprinkle with dry mustard and S/P. In large dutch oven with olive oil, brown loin on all sides. Cover and into 350 convection oven for 45 minutes. Remove from pot and let rest 10 minutes. In same dutch oven, saute shallots, anchos and deglaze with reserved currant liquid, reduce by 1/2. Serve sauce over loin and garnish with currants and orange zest

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