Glazed Pork Loin with Cilantro and Garlic Recipe

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Glazed Pork Loin with Cilantro and Garlic
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Ingredients
25
Count
Nutrition
599
Calories
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Ingredients:

Directions:

  1. 1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
  2. Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 12.
  3. 2. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.
  4. 3. Combine all of the seasoning blend ingredients.
  5. Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
  6. 4. Remove the loin from the brine and lightly pat dry with paper towels.
  7. Sprinkle the rub evenly on all sides.
  8. Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.
  9. Insert a remove thermometer into the center of the meat.
  10. 5. Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes.
  11. 6. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes. At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done.
  12. 7. Pour about half of the remaining glaze on a cutting board and top with the loin. Let rest for 10 minutes.
  13. 8. Slice the meat into 1/4-inch slices. Dredge the slices in the glaze, adding additional as needed to coat the exposed sides. Sprinkle with fleur de sel and pepper.
  14. TIP: This dish is a crowd pleaser, so I'll double it and have two for a party.
  15. Excerpted from SERIOUS BARBECUE by Adam Perry Lang. Copyright © 2009 Adam Perry Lang. Photographs copyright David Loftus. Published by Hyperion. All Rights Reserved. Available wherever books are sold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 599.2 Kcal (2509 kJ)
Calories from fat 198.31 Kcal
% Daily Value*
Total Fat 22.03g 34%
Cholesterol 187.46mg 62%
Sodium 1576.53mg 66%
Potassium 1337.72mg 28%
Total Carbs 30.45g 10%
Sugars 20.9g 84%
Dietary Fiber 1g 4%
Protein 67.12g 134%
Vitamin C 32.8mg 55%
Iron 3.5mg 19%
Calcium 72.6mg 7%
Amount Per 100 g
Calories 132.07 Kcal (553 kJ)
Calories from fat 43.71 Kcal
% Daily Value*
Total Fat 4.86g 34%
Cholesterol 41.32mg 62%
Sodium 347.47mg 66%
Potassium 294.84mg 28%
Total Carbs 6.71g 10%
Sugars 4.61g 84%
Dietary Fiber 0.22g 4%
Protein 14.79g 134%
Vitamin C 7.2mg 55%
Iron 0.8mg 19%
Calcium 16mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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