Oven Roasted Honey Glazed (Rack of) Pork Loin served with Pear/Apple Butter Sauce

 I have been cooking Pork Loin in a pan for quite a while, the results have been inconsistent, sometimes really good, sometimes a little too dry. This time time I am using a recipe from Chef Jean Pierre where he marinate the pork loin first, adding moisture to the pork loin, and then seared it in a pan and finished it in the oven with an internal temperature set  to 145-150F. The result was amazing! Last time I cooked it, I used a pork loin and use a pear butter. This time I cooked a Rack of Pork Loin and did make the apple, lemon butter sauce, it goes well with the portk. 

The recipe could be found here but I can not find it there anymore, I am glad I reproduced it below. The youtube version of it is still here.  

RECIPE INGREDIENTS

For the Pork:

• 3 to 4 pound Pork Loin (I have used a Rack of Pork Loin!)
• 6 to 8 Garlic Cloves

For the Brine:

• 8 to 10 Juniper Berries crushed (I have used black pepper)
• Bay leaf (I have added thyme too)
• 3 to 4 Garlic Cloves crushed (I did not add any garlic to the brine)
• 8 cups approx. Cold Water
• 1/3 cup of Salt
• 1/3 cup of Brown Sugar

Prepare the Roast for Baking:

• 2 ounces of Clarified Butter or Vegetable Oil on a hot pan to sear the pork loin
• Black Pepper to season the Roast

Make the Savory Apple Puree:

• 2 ounces Sweet not salted Butter
• 2 Shallots minced
• 3 Granny Smith Apples peeled and cut into chunks in the juice is 1 lemon
• 1 tablespoon Garlic chopped
• 2 teaspoons Ground Cumin
• ½ teaspoon Cayenne
• 2 tablespoons Maple Syrup
• 2 more ounces Sweet Butter to add at the end

Make the Glaze:

• 2 tablespoons Acacia Honey
• 2 tablespoons Toasted Sesame Oil
• 2 tablespoons Soy Sauce
• 1 teaspoon Worchester Sauce
• 1 teaspoon Hot Sauce
• ¼ teaspoon Ground Cumin
• ½ teaspoon Vanilla

RECIPE INSTRUCTIONS

 

For the Pork:

• Using a paring knife, make incisions on top of the pork and insert the garlic cloves.

For the Brine:

• Mix all ingredients in a container big enough to accommodate the pork for 3 to 4 hours no more than 6 hours. In the fridge! 

Prepare the Roast for Baking:

Preheat Oven to 400°F / 205°C

• Season with the black pepper (NO SALT NEEDED) the roast on all sides.  Heat the clarified butter or a good cooking oil.  When hot add the roast and sauté on all sides until golden brown.  Bake in the oven until the internal temperature is 130°F / 55°C.  Brush the roast with the glaze and put back in the oven for another 10/15 minutes or until it reaches 145°F / 63°C (I raised the internal temperature to 150-155 F and it was good. 

Make the Savory Apple Puree:

• In a saucepan add some butter and when hot add the shallots and cook until light golden brown.  Add all the remaining ingredients and cook for a 15/20 minutes at a very low heat.  Add butter just before serving.  In a food processor, puree the apples until very, very smooth!  Add the butter as the end as needed! 

Make the Glaze:

• Mix all ingredients and taste for the right seasoning