Title: Ginger Orange Glazed Pork Loin (Dj/br)
Categories: Dujour11
Yield: 4 servings

------------------------FOR THE GINGER ORANGE GLAZE------------------------
3 oz Apple smoked bacon; chopped
1 oz Garlic; chopped
3 oz Onion; chopped
2 oz Ginger; peeled and chopped
1 ts Black peppercorns; whole
1 Bay leaf
1 Arbol chili; stemmed and
-seeded
2 oz Champagne vinegar
4 oz Orange juice; freshly
-squeezed
1 tb Brown sugar
8 oz Ketchup
1 c Chicken stock
1/8 bn Basil; steeped
1 tb Worcestershire sauce
1 ts Hot pepper sauce
Cracked black pepper to
-taste
Kosher salt to taste

-----------------------------FOR THE PORK LOIN-----------------------------
1 3/4 lb Pork loin; trimmed
1 oz Canola oil
1 tb Ginger; peeled and minced
2 tb Orange zest; minced
1 tb Kosher salt
1 tb Cracked black pepper

For the ginger orange glaze:

In a hot saucepan add apple smoked bacon and render.

Add garlic and lightly toast. Once the garlic is toasted, add in the onions
and ginger, (this will prevent the garlic from burning). Saute until the
onions are translucent.

Add in the black peppercorns, bay leaf and arbol chili and stir
occasionally. Deglaze with champagne vinegar and reduce by half. Add in the
orange juice and brown sugar then reduce until it is a thick syrupy
consistency.

Cover with ketchup and chicken stock and allow to simmer on low heat for
one hour.

Add the basil. Season with Worcestershire and hot pepper sauce. Strain
through a chinois.

Season with cracked black pepper and salt to taste.

Set aside for use on pork loin.

For the pork loin:

Light the grill.

On a half sheet pan place trimmed piece of pork loin, rub it with canola
oil and season with ginger, orange zest and salt and pepper.

On a hot grill place pork loin fat side down and make grill marks on all
sides.

While you are grilling continuously brush the pork loin with ginger orange
glaze until the meat is cooked to your desired doneness.

Remove from grill, slice and serve immediately.

Yield: 4 servings

CHEF DU JOUR SHOW #DJ9489 BROTHERS RATHBUN

Busted and entered for you by: Bill Webster

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