ROAST PORK WITH CHIPOTLE-GLAZED APPLES

Roast Pork With Chipotle-Glazed Apples image

I did my best to pattern this recipe after a delicious dish that I had at a hotel in Puerto Vallarta, Mexico. The chef was very secretive but the waiter was more than willing to whisper a lot of tips in my ear! (It was he that got the big tip!) I always brine pork (all cuts) before I prepare it but that is a personal choice. If you want to brine, there is a good basic brine recipe on this site. If you brine, start this recipe 2 days before serving. The process to brine and marinade only takes a few minutes each, so this is not as time consumming as it may seem. Remember to rinse the pork well after taking it out of the brine.

Provided by CaribbeanQueen

Categories Pork

Time P2DT1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons ground cumin
1 teaspoon salt (use 2 t. if you don't brine first)
2 teaspoons pepper
2 teaspoons chili powder
1/2 cup brown sugar, plus
1 tablespoon brown sugar
3 lbs center cut pork roast
3 cups ruby port
1/4 cup chopped shallot
1 3/4 cups beef stock
1 3/4 cups chicken stock
1 sprig fresh thyme
3 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup white sugar
1 1/2 teaspoons cinnamon, ground
4 medium granny smith apples, cored, peeled, sliced
4 tablespoons vegetable oil
4 tablespoons chipotle chiles, with sauce from a can, minced (chilies to personal taste)

Steps:

Brine pork. Rinse. (optional).
MARINADE:.
Mix first 4 ingredients and 1/2 cup of brown sugar in a small bowl.
Rub spice mixture over pork.
Place in large glass baking dish, cover, refrigerate overnight.
Pre-heat oven to 375 degrees. Transfer roast to roasting pan. Reserve juices in the glass dish.
Roast the pork until the internal temp reaches 155 degrees; about 1 hour and 45 minutes. Baste with pan juices every 30 minutes. Don't overcook.
Let pork rest at least 10 minutes before slicing.
Meanwhile: Make the CHIPOTLE-GLAZED APPLES.
Line baking sheet with waxed paper.
Mix sugar and cinnamon in med. bowl.
Mix 1/4 apple slices with cinnamon-sugar mixture to coat.
Heat 1 T. oil with 1 T. chipotle chilies in a heavy skillet over med-high heat.
Add coated apple slices.
Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes.
Transfer to baking sheet and repeat with remaining apples using 1 T. oil and 1 T. chipotles in remaining batches.
Keep warm until serving time.
Now for the PORT JUS:.
Combine Port, shallots and remaining 1 T. brown sugar in a heavy saucepan.
Boil until syrupy, about 25 minutes.
Add both stocks and thyme.
Boil until reduced to 1 1/4 cups, about 30- 45 minutes.
Strain sauce in fine-mesh strainer.
Return to saucepan.
Mix any pan drippings from the pork roast into the sauce (don't scrape the bottom of the roasting pan).
Add butter, whisk until melted.
Season with salt and pepper.
SERVING THE PLATE:.
Cut pork into 1/4" slices.
Divide among 6 plates.
Spoon Chipotle-Apples alongside the pork.
Spoon sauce over and around pork slices.