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
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!