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:
- Pour the quinoa into a large casserole dish. Heat the chicken stock and 2 cups of the apple cider.
- 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.
- In a large fry pan heat the grape seed oil over high heat. Sear the pork on one side until golden brown.
- 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.
- Simmer for three minutes while basting the liquid over the pork. Cover and remove from the heat.
- 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.
- Heat through and season with salt and pepper.
- 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,