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Thursday, January 6, 2011

Pork with Spicy Red Plum Sauce

Here concludes the new recipes from our Christmas dinner. Like all the others, I can't say enough good things about this dish. Aside from grilling that whole chicken, I typically don't make giant pieces of meat like this. I'm much more comfortable handling giant batches of cookie dough or cupcake batter than I am with raw meat. Still, the best way to learn is to practice and thankfully this pork was a hit on Christmas.

This was another recipe from my mom's repertoire and though she's had it saved forever, she had never made it either. This recipe was on a photocopied piece of paper with no reference as to where it came from, so unfortunately I cannot give credit where credit is due.

The spicy red plum sauce made this dish, with an emphasis on the spicy. It's best to serve the extra sauce on the side so that people can determine how much spice they're willing to brave. This dish will serve a crowd, and leftovers reheat nicely!

One Year Ago: Peanut Butter Temptations

Pork with Spicy Red Plum Sauce

-1 4-pound rolled boneless pork loin roast
-1/4 tsp onion salt
-1/4 tsp garlic salt
-1 cup water
-3/4 cup chopped onion
-2 tbsp butter or margarine, melted
-1 (10 oz.) jar red plum preserves
-1/2 cup firmly packed brown sugar
-1/3 cup chili sauce (Sriracha)
-1/4 cup soy sauce
-2 tbsp lemon juice
-2 tsp prepared mustard

1. Remove strings from roast and trim fat. Sprinkle roast with onion and garlic salts. Reroll roasts, tying with heavy string (kitchen twine) at 2-inch intervals. Place roast on a rack in a roasting pan; add 1 cup of water to the pan. Cover with aluminum foil and bake at 325F for 2 hours. Drain; discard drippings.

2. Cook onion in butter in a medium saucepan over medium-high heat, stirring constantly until tender. Add plum preserves and remaining ingredients. Cook over medium heat for 15 minutes, stirring often.

3. Pour half of the sauce over the roast. Bake uncovered for 20 more minutes (ours was cooked through sooner than this, so check after 5-10 minutes), until an inserted thermometer in the thickest part of the roast measures 160F (medium).

4. Transfer roast to a serving platter and allow to stand 10 minutes before slicing. Serve additional sauce with roast.