Pork Loin with Apple Glaze
Pork Loin was always something that sounded good in theory to me, but I never knew how to spruce it up (never #cottagecore, always #cottageBORE). But fate ended up taking a sweet turn while I was researching recipes to honor the season 2 premier of Drag Race UK (shout out to my friend Kate at Pure Wine Co. for always providing perfect pairings!). I found a pork loin with a sweet apple honey glaze, sprinkled with pickled watermelon rind and cranberries. Pickled watermelon rind souring your view of this recipe? I was put-off at first too, but turns out pickled rind is, quite possibly, far superior than all other pickled products. It’s both sweet and tangy, has an unbeatable crunch, and uses a part of the fruit that is almost always thrown out. The bright and acidic bite of the rind slices right through the sweet glaze and gave the pork some punch - exactly the remedy I’ve been searching for!
Pork & the UK
Much to no one’s surprise, it’s very hard to trace the origins of eating pork. I could sit here and give you statistics of pork production in the UK, but instead wouldn’t it be more fun to just read a few bits and bobs about UK piggies? Yeah, thought so.
The Pig Health and Welfare Council was formed in 2003 to provide a single forum for pig health-related activities, driving some of the highest welfare standards in the world and improving the way that pigs are treated and reared.
No growth-promoting hormones are used to feed pigs in the UK.
Apples are a traditional accompaniment to pork because pigs are often found near apple orchards!
The tv show Peppa Pig was created by a few unemployed friends. 1 year after the first episode aired it had won a BAFTA award and raked in $1.5 million in merchandise sales.
For the record, David Cameron firmly denies #piggate ever happened.
Pork Loin with Apple Glaze
Occasions: A decadent meal for the season premier of Drag Race UK, a non-threatening excuse to try new things , and a charming Easter Sunday dinner.
Pairings: Apple Brandy or Hot Apple Cider (with or without rum)
Components:
1 c water
1 c honey
1/2 c apple butter (or applesauce in a pinch!)
1 tsp red pepper flakes
1/2 c dried cranberries
1/2 c pickled watermelon rind, diced (recipe below)
2 lb pork loin
Preheat oven to 325°F.
Combine water, honey, and apple butter in a saucepan and stir to blend. Add pepper flakes, cranberries, and watermelon rind. Bring to a boil and cook until slightly thickened. Cover and remove from heat. Let stand for 10 min.
Pour half of the fruit glaze over the pork loin and place in oven. Bake for 30 min. Pour 1/4 of remaining glaze over the pork and continue cooking until internal temp is 145°F (~10 min).
Rest pork for 15 min., then slice. Drizzle the remaining sauce over the sliced pork and serve.
* 4 servings
For the pickled watermelon rind:
2 c watermelon rind (from ~2 lb watermelon)
1/2 serrano chile, de-seeded and thinly sliced
1/2” piece ginger, peeled and thinly sliced
1 star anice pod
2 tsp kosher salt
1/2 tsp peppercorns
1/2 c sugar
1/2 c rice vinegar
1/4 c water
Using a vegetable peeler, remove tough green outer skin from rind. Slice rind into 1” pieces.
Bring chile, ginger, anise, salt, peppercorns, sugar, vinegar, and water to a boil in a large saucepan. Stir until sugar and salt are dissolved. Add rind and return to a boil, reduce heat and simmer until tender (~5 min). Remove from heat and let cool. If needed, set a plate or lid on top of rind to keep submerged.
Transfer rind and liquid to a canning jar or other airtight container. Chill for 12 hours.