Maple chili glazed pork loin

Sweet meets spicy in this deliciously moist pork loin recipe from Jason Parsons.

Sweet meets spicy in this deliciously moist pork loin recipe from Jason Parsons.

Maple chili glazed pork loin

Ingredients:

  • 4 five-ounce pork loin steaks
  • 1 tsp grape seed oil
  • 2 tbsp butter
  • 2 tbsp pure Canadian maple syrup
  • 2½ cup apple cider
  • 2 sprigs of rosemary
  • 1 tbsp chopped red Thai chili
  • 2 cups of red quinoa
  • 2 cups of chicken stock
  • 1 cup whole roasted almonds
  • 1 cup diced apple
  • 1 tbsp finely chopped rosemary
  • 2 cloves of finely chopped garlic
  • ¼ cup finely chopped shallots
  • 8 florets of blanched rapini

Method:

  1. Pour the quinoa into a large casserole dish. Heat the chicken stock and 2 cups of the apple cider.
  2. Once hot pour over the quinoa, mix in and cover with plastic wrap. Leave at room temperature to cool. Once cold, use a fork and fluff up the cooked quinoa, set aside until later.
  3. In a large fry pan heat the grape seed oil over high heat. Sear the pork on one side until golden brown.
  4. Turn the steak and continue to brown for another minute. Now add the maple syrup, ½ cup of apple cider, 1 tbsp of butter, rosemary and red chili.
  5. Simmer for three minutes while basting the liquid over the pork. Cover and remove from the heat.
  6. In a large sauté pan melt the remaining 1 tbsp of butter, add the shallots, garlic, apple and rosemary. Sauté without colour for one minute and then add the cooked quinoa and almonds.
  7. Heat through and season with salt and pepper.
  8. Lastly, add the blanched rapini and serve with the glazed pork on top to allow the glaze of the pork to run into the quinoa.  Serve immediately.

Makes 4 portions

Courtesy Jason Parsons,

www.peller.com

@chefparsons