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Categories:
ground cumin salt ground black pepper chili powder golden brown sugar center ruby Port shallots beef stock chicken stock thyme butter apples
Viewed: 46 - Published at: 4 years agoIngredients
- 2 tablespoons ground cumin
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 1/2 cup (packed) plus 1 tablespoon golden brown sugar
- 1 3-pound boneless center-cut pork rib roast
- 3 cups ruby Port
- 1/4 cup chopped shallots
- 1 3/4 cups beef stock or canned beef broth
- 1 3/4 cups chicken stock or canned low-salt chicken broth
- 1 fresh thyme sprig
- 3 tablespoons chilled unsalted butter, cut into small pieces
- Chipotle-glazed Apples
Method
- Mix first 4 ingredients and 1/2 cup brown sugar in small bowl.
- Rub spice mixture over pork.
- Place in large glass baking dish.
- Cover and refrigerate overnight.
- Preheat oven to 375F.
- Transfer pork to large roasting pan.
- Reserve juices in glass dish.
- Roast pork until thermometer inserted into center registers 155F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.
- Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan.
- Boil until syrupy, about 25 minutes.
- Add both stocks and thyme.
- Boil until reduced to 1 1/4 cups, about 30 minutes.
- Strain sauce.
- Return to saucepan.
- Mix any pan drippings from pork into sauce (do not scrape roasting pan).
- Add butter; whisk until melted.
- Season with salt and pepper.
- Cut pork into 1/4-inch-thick slices.
- Divide among 6 plates.
- Spoon Chipotle-glazed Apples alongside, dividing equally.
- Spoon sauce over and around pork.
