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 Converted by MM_Buster v2.0m.
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|Serving Size: 1 Serving (2191g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 125 (7%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 3.6mg||1 %|
|Sodium 19853mg||685 %|
|Potassium 6723.4mg||177 %|
|Total Carbohydrate 443g||130 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 436.2g|
|Protein 33.3g||48 %|
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Calories per serving: 1804
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