I have half a jar of huckleberry-jalapeño jam that I'm trying to get rid of. I thought it would make an awesome glaze for pork loin, maybe adding a little balsamic vinegar.
I don't have a ton of experience with glazing meats though, so I could use a little help. What oven temp should I use? Do I start glazing near the end of cooking or apply from start to finish? Does it matter how often I apply a coat of glaze?
Thanks for the help!