Coffee-crusted Pork Loin with Cranberry Marmalade
90 minutes |
Servings:
8 |
Prep:
30 minutes |
Cook:
60 minutes
Coffee-crusted Pork Loin with Cranberry Marmalade
90 minutes
Servings:
8
Prep:
30 minutes
Cook:
60 minutes
Coffee-crusted Pork Loin with Cranberry Marmalade
90 minutes
Servings:
8
Prep:
30 minutes
Cook:
60 minutes
Ingredients
Ingredients
- 1 pork loin, centre roast, boneless, about 2 lb (1 kg)
- 2 tsp (10 mL) canola oil
- 1 Tbsp (15 mL) EACH ground coffee and chili powder
- 2 tsp (10 mL) packed brown sugar
- 1 tsp (5 mL) EACH ground cinnamon and salt
- ½ tsp (2 mL) dried oregano leaves
Marmalade
- 2 ½ cups (625 mL) frozen cranberries
- ½ cup (125 mL) granulated sugar
- ¼ cup (50 mL) packed brown sugar
- ¼ cup (50 mL) EACH spiced rum and cranberry juice
- 2 Tbsp (30 mL) lemon juice
- 1 tsp (5 mL) lemon zest
Method
Directions for the Pork:
- Place roast on cutting board and brush all sides with oil. Set aside.
- In small bowl, thoroughly combine remaining ingredients. Rub all sides of roast with spice mixture. Place roast in resealable plastic bag and refrigerate 12-24 hours.
- When ready to cook, remove roast from refrigerator and allow to sit at room temperature for 1 hour.
- Preheat oven to 350°F. Place roast on rack in shallow roasting pan. Roast, uncovered, until instant-read thermometer registers 155°F, 55-60 minutes.
- Transfer roast to cutting board. Tent loosely with foil and let rest 5 minutes before carving into ¼-inch thick slices.
- Serve with Cranberry Marmalade.
Directions for the Marmalade:
- In medium saucepan, combine cranberries, sugars, rum and juices. Bring mixture to a boil over medium-high heat. Stir to dissolve sugars.
- Reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally.
- Remove saucepan from heat and mash cranberries slightly with back of cooking spoon.
- Stir in lemon zest and allow mixture to cool to room temperature. Mixture will thicken as it cools.
- Transfer to glass bowl or plastic container. Cover and chill for at least 2 hours. Marmalade can be made ahead and stored in refrigerator for up to 3 days or frozen for future use (Makes 1 ¾ cups).