Lisa Atwood, Rebecca Courchesne, Rick Field

Hot Pepper–Glazed Pork Loin

Name: Hot Pepper–Glazed Pork Loin
Yield: Serves 8
Ingredients: 1 Tbsp freshly ground pepper; 1 tsp salt; ⅔ cup (5 fl oz/160 ml) sweet apple cider; 1 cup (10 oz/315 g) Hot-Pepper Jelly (facing page); 1 apple, preferably green or Golden Delicious, cored and thinly sliced; 1 apple, preferably green or Golden Delicious, cored and thinly sliced; 1 small yellow onion, thinly sliced; 1 apple, preferably green or Golden Delicious, cored and thinly sliced; 1 boneless pork loin, about 4 lb (2 kg), trimmed of visible fat

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

The jelly, which marries red and green jalapeños, lends a sweet and spicy glaze to pork loin in this remarkably simple and tasty dish. Whole fresh chiles make a colorful garnish. Sliced fennel can also be added to the pan along with the apples and onions.

Ingredients

1 boneless pork loin, about 4 lb (2 kg), trimmed of visible fat
1

Main course
Gluten-free
Spicy

Method

Preheat the oven to 400°F (200°C). Line a large baking pan with aluminum foil and lightly oil the foil.

Place the pork in the prepared pan and rub it with the salt and pepper. Roast for