Papa's Pepper Jalapeno Glazed Pork Loin
(Courtesy of Spencer from @spencerthecook from Instagram ... )
I think some people are scared of pork because if not cooked properly it does dry out. Well, I can assure you that is not the case here! This jalapeno glazed pork loin is juicy, savory, spicy and a little sweet for flavor packed bite after bite!
For the glaze:
3/4C packed brown sugar
1/2C Apple cider vinegar
1T Smoked paprika
1t Salt
1t Fresh ground black pepper
1t Onion powder
2t Chili powder
1t Granulated garlic
2t Papa's Pepper premium spice blend
12 Jalapeno peppers, halved and seeded
1 4-5 pound boneless center cut pork loin
Pre-heat oven to 225°
For the glaze:
Saute the jalapeno peppers until they are soft and turning brown. Add all the glaze ingredients into a food processor along with the jalapeno peppers. Pulse the food processor a few times until the mixture is mostly smooth.
Lay the pork loin out with the fat cap up. Score the top of the loin at a 45° angle, every inch, about 3/4 inch deep. Repeat exact scoring process at a 45° angle the other way creating a uniform hash mark pattern(#). Rub the glaze generously into the slices created on top of the loin covering the top and sides. Cover the loin and put into oven for 4 hours until the internal temperature is at least 145°. Turn broiler on high, remove cover and place pork loin under broiler for 4-5 minutes to get that wonderful "crust" on top of the loin. Remove from oven and let rest at least 5 minutes before slicing. Enjoy!
Cooks note:
On May 24, 2020 the USDA changed it's recommendation for pork to 145° internal temperature. That information is readily available online.
For the glaze:
3/4C packed brown sugar
1/2C Apple cider vinegar
1T Smoked paprika
1t Salt
1t Fresh ground black pepper
1t Onion powder
2t Chili powder
1t Granulated garlic
2t Papa's Pepper premium spice blend
12 Jalapeno peppers, halved and seeded
1 4-5 pound boneless center cut pork loin
Pre-heat oven to 225°
For the glaze:
Saute the jalapeno peppers until they are soft and turning brown. Add all the glaze ingredients into a food processor along with the jalapeno peppers. Pulse the food processor a few times until the mixture is mostly smooth.
Lay the pork loin out with the fat cap up. Score the top of the loin at a 45° angle, every inch, about 3/4 inch deep. Repeat exact scoring process at a 45° angle the other way creating a uniform hash mark pattern(#). Rub the glaze generously into the slices created on top of the loin covering the top and sides. Cover the loin and put into oven for 4 hours until the internal temperature is at least 145°. Turn broiler on high, remove cover and place pork loin under broiler for 4-5 minutes to get that wonderful "crust" on top of the loin. Remove from oven and let rest at least 5 minutes before slicing. Enjoy!
Cooks note:
On May 24, 2020 the USDA changed it's recommendation for pork to 145° internal temperature. That information is readily available online.