Scuppernong-Orange Glazed Porkloin

Scuppernong-Orange Glazed Porkloin Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 6-8

Introduction

Scuppernong-Orange Glazed Porkloin is a delicious and flavorful dish that combines the sweetness of Scuppernong grapes with the tanginess of orange juice to create a unique glaze for a tender pork loin roast. This recipe is perfect for a special occasion or a family dinner.

History

The combination of Scuppernong grapes and orange juice in a glaze for pork loin roast is a traditional Southern recipe that has been passed down through generations. The sweet and tangy flavors of the glaze complement the savory taste of the pork, creating a mouthwatering dish that is sure to impress.

Ingredients

1 tsp salt
0.5 tsp ground black pepper
0.5 tsp ground red pepper
1 (2 to 3 lb (1.36 kg)) boneless pork loin roast, trimmed
0.5 cup Scuppernong-orange Glaze

Scuppernong-Orange Glaze

4 cups Scuppernong juice (recipe to follow)
2 cups orange juice
0.25 cup honey
0.25 tsp ground cloves
1 tsp grated orange rind

Scuppernong Juice

3 lb (1.36 kg) Scuppernong or other muscadine grapes, crushed
1 cup water

How to prepare

Porkloin

Combine the first 3 ingredients and rub the mixture over the roast.
Place the roast on a lightly greased rack in a broiler pan. Brush it with half of the glaze.
Bake the roast at 325°F (163°C) for 1 hour.
Brush the roast with the remaining glaze. Bake for an additional 30 minutes or until a meat thermometer inserted into the thickest portion registers 160°F (71°C).

Scuppernong-Orange Glaze

In a Dutch oven, bring the Scuppernong juice and orange juice to a boil. Boil until it reduces to 1.5 cups (about 1.5 hours).
Stir in the remaining ingredients. Use the mixture as a glaze for pork, chicken, ham, or duck. Store it in the refrigerator.

Scuppernong Juice

In a large saucepan, bring the ingredients to a boil.
Cover, reduce the heat, and simmer for 10 minutes.
Pour the mixture through a double thickness of damp cheesecloth, discarding the solids.
Note: To serve as a drinkable juice, stir in 1.25 cups of sugar and chill.

Variations

Substitute the pork loin roast with chicken or duck for a different flavor profile.
Add herbs such as rosemary or thyme to the glaze for a more aromatic dish.

Cooking Tips & Tricks

Make sure to trim the pork loin roast before seasoning and cooking to ensure a lean and tender result.

- Brushing the roast with the glaze during cooking helps to infuse the flavors into the meat and create a caramelized crust.

- Use a meat thermometer to ensure that the pork loin roast is cooked to the proper temperature for safe consumption.

Serving Suggestions

Serve the Scuppernong-Orange Glazed Porkloin with roasted vegetables and a side of mashed potatoes for a complete and satisfying meal.

Cooking Techniques

Baking, broiling, and glazing are the main cooking techniques used in this recipe to create a tender and flavorful pork loin roast.

Ingredient Substitutions

If Scuppernong grapes are not available, you can use other muscadine grapes or Concord grapes as a substitute.

- Maple syrup or agave nectar can be used instead of honey in the glaze.

Make Ahead Tips

The Scuppernong-Orange Glaze can be made ahead of time and stored in the refrigerator for up to a week. The pork loin roast can also be seasoned and refrigerated overnight before cooking.

Presentation Ideas

Slice the pork loin roast and arrange it on a platter with the glaze drizzled over the top for an elegant presentation. Garnish with fresh herbs or orange slices for a pop of color.

Pairing Recommendations

Pair the Scuppernong-Orange Glazed Porkloin with a glass of white wine such as Chardonnay or Riesling for a perfect match of flavors.

Storage and Reheating Instructions

Leftover pork loin roast can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin C: 20% of daily value per serving

Iron: 10% of daily value per serving

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This Scuppernong-Orange Glazed Porkloin recipe is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamin C and iron.

Summary

Scuppernong-Orange Glazed Porkloin is a delicious and impressive dish that is perfect for a special occasion or a family dinner. The sweet and tangy flavors of the glaze complement the savory taste of the pork loin roast, creating a mouthwatering meal that is sure to please.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Scuppernong-Orange Glazed Porkloin. It was a warm summer day, and I was visiting my dear friend Martha in her beautiful garden. As we sat under the shade of a towering oak tree, she regaled me with stories of her travels and the delicious dishes she had sampled along the way.

Martha was always full of surprises, and on that particular day, she pulled out a tattered old cookbook from her shelf. She flipped through the pages with a gleam in her eye, finally landing on a recipe that caught my attention. Scuppernong-Orange Glazed Porkloin. The name alone sounded exotic and intriguing.

As Martha read through the ingredients and instructions, I could feel my mouth watering in anticipation. The combination of sweet scuppernongs and tangy orange juice seemed like the perfect complement to succulent pork loin. I begged her to teach me how to make it, and she happily agreed.

We spent the afternoon in her cozy kitchen, gathering the ingredients and preparing the dish together. Martha guided me through each step, sharing tips and tricks she had picked up from her own culinary adventures. The scent of roasting pork mingled with the sweet aroma of scuppernongs and oranges, filling the kitchen with a mouthwatering fragrance.

When the dish was finally ready, we sat down at her dining table to enjoy our creation. The pork loin was tender and juicy, with a sticky glaze that was both sweet and tangy. The flavors melded together perfectly, creating a dish that was truly unforgettable.

From that day on, Scuppernong-Orange Glazed Porkloin became a favorite in my repertoire of recipes. I shared it with friends and family, delighting in their reactions as they tasted the unique combination of flavors. Each time I made it, I thought of Martha and the special bond we shared over our love of food and cooking.

Years passed, and Martha's health began to decline. I visited her often, bringing her homemade meals to lift her spirits. One day, as I sat by her bedside, she asked me to promise to never stop cooking and sharing my recipes with others. She said that food has a way of bringing people together, creating memories that last a lifetime.

I held her hand tightly and promised to honor her wish. After she passed away, I dedicated myself to preserving her legacy through the dishes she had taught me. Scuppernong-Orange Glazed Porkloin became more than just a recipe – it was a reminder of the friendship and bond we had shared.

To this day, whenever I make Scuppernong-Orange Glazed Porkloin, I think of Martha and the joy we found in cooking together. The flavors of sweet scuppernongs and tangy orange juice bring back memories of warm summer days in her garden, surrounded by the beauty of nature and the love of a dear friend. And as I share this recipe with others, I know that Martha's spirit lives on in every bite.