Home Cooking


Pork Loin & Peach Chipotle Jam


Home Cooking 4

Pork Loin & Peach Chipotle Jam

rowjo | Mar 2, 2009 11:36 AM

I'm usually a recipe kind of person, but at the Farmer's Mkt. this weekend I had an idea that sounded good to me. I purchase various oils, vinegars, cheeses and jams from a gentleman at our local market regularly. Well yesterday he had a new jam...Peach Chipotle! It is fabulous. I immediately thought of this pork loin I just bought and put in the freezer.

How would you great cooks out there suggest I use the jam with the pork loin? I would love to really get that sweet, spicy flavor married with the pork, but I want to make sure it doesn't burn because of the high sugar content of the jam. Sear in a skillet, roast for a while than add the jam as a glaze? Marinade in the jam and other seasonings overnight and then roast in a bag to help keep moist and burning down?

I really appreciate any suggestions...especially in terms of methods, times, temperatures and seasonings (aside from the jam). And if I could end up with a bit of sauce of some sort to serve with the pork when finished...that would be swell!

Thanks for the help...I'm cooking a lot more with the addition of new boyfriend...and I think he would love this combination!


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