Olde Mill Inn Pecan Molasses Pork Loin With Cheddar Mashed Potat
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Pork Loin
- 3 lbs pork loin (boneless center cut, trimmed of fat)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 1/2 cup molasses (not blackstrap, it's too bitter) or 1/2 cup cane syrup (not blackstrap, it's too bitter)
- 1 cup pecans, chopped
-
Sauce
- 4 chipotle chilies
- 1 teaspoon shallot, peeled and minced
- 1 teaspoon garlic, minced
- 4 large oranges (3/4 cup zest, 2 cups juice)
- 1 cup Bourbon
- 1⁄4 cup heavy cream or 1/4 cup whipping cream
- 1 1⁄4 cups butter, chilled and cut into cubes
-
Mashed Potatoes
- 8 medium russet potatoes, peeled and diced (about 10 cups)
- 1 large garlic clove, peeled and sliced
- 3⁄4 cup butter, softened
- 2 ounces white cheddar cheese, shredded (about 1/2 cup)
directions
- Preheat oven to 325F and line a 10" x 15" baking pan with foil.
- Place loin, fat side down, in large skillet; cook over medium heat until golden brown on all sides.
- Remove meat to prepared pan; sprinkle with salt and pepper.
- Rub molassos on pork to coat and sprinkle with pecans.
- Bake for 45 minutes or until thermometer inserted in the center of the meat reaches 155°F.
- While the meat is baking, prepare sauce.
- Combine chilis, shallot, garlic, orange juice and zest, and bourbon; mix well and cook over medium heat until much of the liquid has evaporated.
- Add cream and cook until reduced by half.
- Beat in 3/4 cup of butter with whisk; remove from heat and beat in remaining chilled butter.
- Keep warm until ready to serve.
- During the last 20 minutes of cooking the meat, prepare the mashed potatoes.
- Boil potatoes with garlic until tender; drain (any liquid should already be mostly cooked away).
- Immediately add 3/4 butter and cheese; whip potatoes until smooth.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Molly53
United States