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
My summer sausage is sticking to the casings
@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?