Cranberry Balsamic and Rosemary Glazed Pork Loin
Cranberry Balsamic Glazed Pork Loin
Learn how to make a delicious glaze and injection for a pork loin that will really impress your guests. This is an easy recipe that takes a small amount of prep time and the glaze is very versatile, it will work for loins or chops!
16-20 oz Pork Tenderloin
1 1/2 tablespoons butter
1 Cup chopped Onion
1 Cup Low-salt Chicken Broth
2/3 cup of Cranberry Sauce
2 Tablespoon of Balsamic Vinegar
2 Tablespoon of Rosemary Basil & Thyme
InstructionsThe beauty of this recipe is that it is super simple! You need to do a little prep work to make sure everything is timed correctly though. Get your Cranberry Sauce, Balsamic Vinegar, Onions, Rosemary Basil & Thyme and Butter ready to go. Just before cooking that inject your Pork Loin with your seasoning so it has a few minutes extra minutes to flavor the loin.
Dissolve your Honey Chipotle in about 4-6 ounces of water. Insert the injector into the mixture and fill all the way up. Insert into and inject the pork being careful to keep as much of the seasoning inside as possible. Some will come back out the holes, this is okay and is expected. Once the mixture comes out any opening as soon as you inject or when you pull the injector out and most of what you injected comes back out that whole you know you are done.
Melt your butter in a heavy skillet over medium heat. Add your chopped onion and your Rosemary Basil & Thyme seasoning and saute until the onion is soft, this should take 2-3 minutes over medium-high heat. Once onions are sauteed add the broth, cranberry sauce and balsamic vinegar until the cranberry sauce “melts”. If it seems a little watery for a glaze you can use some corn starch to thicken it up. Set glaze aside.
Put your Pork on the grill and use your sop mop to coat the loin liberally on all sides, try to leave a little glaze to cover the loin after you take it off the grill. Cook at 210 until in the internal temperature is 145 degrees. One note here, with the sugar in our glaze it might take a little longer than normal to get that loin up to 145 as it forms a crust on the outside than can make the heat transfer to the center of the loin slower.
Once the pork is done slice it and serve to your guests! With the minimal amount of work you had to do to make this dish you should be very happy with the results!
Watch the results of what happened when I cooked this recipe in a competition against Austin in the video below!
Watch WaltonsTV: National BBQ Competition
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.