1 PORK LOIN 5.5 lbs
VEGETABLE AND CRANBERRY RACK
JÄGER CRANBERRY GLAZE
For Wet Rub:
Combine ingredients into a small bowl and whisk.
For Dry Rub:
Combine ingredients in a small bowl and mix.
Add 2 Tbsp kosher salt and 2 tsp black pepper. Rub pork loin with wet ingredients. Rub pork loin with dry ingredients and season with kosher salt and black pepper.
For Vegetable and Cranberry Rack:
Place vegetables, cranberries, thyme and chicken stock in a 2 inch deep, 14 inch x 14 inch baking pan. Place pork loin on top of vegetable and cranberry rack. Wrap with plastic, place in refrigerator and allow to marinade overnight.
For Jäger Cranberry Glaze:
In medium sauce pot, sauté cranberries over medium heat in blended oil until they begin to release juice and soften. Add dark brown sugar and stir. Deglaze with Jäger and reduce for 2 minutes. Add cranberry juice and allow to reduce to glaze consistency, about 5 minutes. Stir well, turn off heat and whisk in small amounts of cubed butter until incorporated. Finish with orange zest, season with kosher salt and black pepper.
Yields 7 cups.
* Use half of the glaze when cooking pork loin and reserve the other half to be served along side of pork loin at the table.
ROAST PORK LOIN COOKING PROCEDURE
Remove pork loin from refrigerator and allow to sit for 5 to 10 minutes. Remove pork loin from baking pan, sear all sides over high heat with 3 Tbsp of blended oil in a large saute pan or rondeau. After searing pork loin, place back over vegetable cranberry rack in baking pan.
Heat Jäger cranberry glaze over low heat until melted. Take 1 bunch of parsley, tie stems with butchers twine and use this as a “basting utensil.” Dip parsley leaves in Jäger cranberry glaze and baste top of pork loin. Place in a 450 degree oven for the first 15 minutes. Lower oven to 350 degrees and baste pork loin again with Jäger cranberry glaze. Allow pork loin to roast for 1 hour and 15 minutes, basting every 15 minutes.
When pork is ready, remove from oven and place pork on cutting board, cover with aluminum foil and allow to rest for 15 to 20 minutes.
Strain stock, vegetables, cranberries and pork juices from the pan, season with kosher salt and serve as an au jus.
Slice pork loin, arrange on a warm platter, ladle au jus over pork, serve with Jäger cranberry glaze and fresh thyme for garnish.
Serves 6 to 8 Guests