Home Cooking

Help MacGyvering a Glaze


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Help MacGyvering a Glaze

kgrote | Feb 21, 2011 01:15 PM

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!

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