Pueblo Chipotle Berry Glazed Pork
Ingredients
1 Pork Loin (fresh or thawed)
1/4 Cup Red Wine Vinegar
1 Tbsp Dijon mustard
3 Tbsp Melted Honey
1 Tbsp Jam (I used apple butter, but a berry jam would also work nicely)
1 Butternut Squash
1/4 Cup Pumpkin Puree
1 Tbsp Butter
Fresh Sage, Rosemary & Thyme (or dried Italian Blend)
10-15 Brussel Sprouts (depending on size)
Tbsp of minced garlic (and optional ginger)
2 Tbsp Olive Oil
1 Cup Rice (2 cups water, dash of oil, and salt to cook)
Salt & Pepper
Optional: Spicy Pecans and Pomegranate to top
Instructions
Makes Appx: 4 Servings
Total Cook & Prep Time: 1 Hour
See Pueblo Cranberry Spice Recipe first, I recommend slow cooking this earlier in the day so it’s ready for use once the rest of the meal has come together.
Prepping the meat and glaze: this step can be done the night before, the morning of, or at least an hour before you are ready to start cooking in order to allow some time for the meat to soak up some moisture.
Place tenderloin on a plate and sprinkle with salt and pepper - allow to sit while you prepare the glaze. Note I used half of a tenderloin and it made approximately 3-4 servings, if you are using a full pork loin - cut it in half so it will fit on the frying pan. Or use half only for this recipe and freeze the other half.
In a bowl combine: Pueblo Chipotle Berry Sauce, jam, mustard, melted honey, and red wine vinegar - whisk until combined.
Place pork loin and 2/3 of the glaze in a large Ziplock bag, shake until coated and place in the refrigerator for at least one hour. Place the remaining glaze in a container in the fridge.
Preheat the oven to 350 F and set out a rimmed baking sheet.
Slice butternut squash in half length wise, and lightly brush the fleshy side with olive oil.
Place squash (flesh/flat side down) on the baking sheet, and add enough water to cover an inch of water on the bottom of the pan.
Place the squash in the oven for 40-45 minutes.
While the squash is cooking, prepare the pork, rice, and Brussel sprouts.
Place a saucepan with rice, water, oil, and salt on high heat and cover. Bring to a boil, reduce heat and allow to cook for 20 minutes until water is absorbed.
Place two large frying pans on the stove on medium high heat - one for the Brussel sprouts and one for the pork loin.
Remove pork loin from ziplock bag and set on the frying pan once it is hot. Allow it to sear the outside of the loin, rotating after two minutes.
While searing, slice the Brussel sprouts lengthwise into 4-5 slices. Add 2 tbsp of olive oil to the second frying pan and a tbsp of minced garlic and ginger, simmer until fragrant (appx 2 minutes).
Add Brussel sprouts to the garlic/ginger pan, stirring occasionally.
Remove pork loin from the pan and set on a cutting board. Reduce heat to medium/low and add the glaze to the pan. Allow the glaze to simmer and thicken for about 5 minutes.
Cut pork loin into 1 inch thick slices and add back into the glaze pan. Keep on low and allow the pork to finish cooking for another 3-4 minutes on each side (or until internal temp reaches 145 F).
Once butternut squash has been roasting for about 40 minutes, remove from the oven and turn off the oven.
Scrape out the seeds with a spoon and set aside. Use a spoon and scrape the butternut squash into a large bowl with butter, fresh herbs, and pumpkin puree.
Use an immersion blender, or add everything to a food processor, blend until smooth and side aside.
Plate 1/2 cup of rice, top with pureed butternut squash and Brussel sprouts. Add a few slices of pork loin and drizzle some of the glaze from the pan on top of the pork loin.
Top everything with cranberry sauce, pomegranate seeds, spicy pecans, and fresh herbs.
