Roast Pork with Port Jus and Chipotle-Glazed Apples

4.7(67)

At the restaurant, this dish is served with cilantro mashed potatoes. The pork has to marinate overnight, so begin preparing the recipe a day ahead.

by Epicurious·published 2004-08-20

Open original recipe

Servings

Serves 6

Total time

—

Calories / serving

—

Ingredients (13)

serves

2 tablespoons ground cumincumin
2 teaspoons saltsalt
2 teaspoons ground black pepperpepper
2 teaspoons chili powderchili-powder
1/2 cup (packed) plus 1 tablespoon golden brown sugarsugar
1 3-pound boneless center-cut pork rib roast
3 cups ruby Port
1/4 cup chopped shallotsshallot
1 3/4 cups beef stock or canned beef broth
1 3/4 cups chicken stock or canned low-salt chicken brothchicken
1 fresh thyme sprigthyme
3 tablespoons chilled unsalted butter, cut into small piecesbutter
Chipotle-glazed Applesapple

Instructions (4 steps)

01Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.
02Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 155°F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.

03Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.