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Don Strange of Texas-style Roasted Pork with Cranberry Chutney

Cranberry Chutney Ingredients:

  • 1 (10 oz.) jar jalapeño jelly
  • 1/4 cup apple cider vinegar
  • 1/2 cup honey
  • 2 cups granulated sugar
  • 1 lbs fresh or frozen cranberries, cooked (if not available, use 2 cans whole cranberry sauce)
  • 1 cup raisins
  • 1 Tbsp granulated garlic
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 2 cups chopped pecans

Roast Ingredients:

  • Brine, optional (recipe follows)
  • 1 (3 lbs) pork loin or (boneless) pork butt or 2 (1 1/2 lbs) pork tenderloins
  • Spice Rub (recipe follows)

Spice Rub Ingredients:

  • 2 tsp salt
  • 2 tsp granulated garlic
  • 1 tsp chili powder
  • 1 tsp paprika
  • 2 Tbsp brown sugar

Brine Ingredients:

  • 9 cups hot water
  • 1/2 cup granulated sugar
  • 1/2 cup kosher salt
  • 2 Tbsp cracked black peppercorns

Preparation:

For Cranberry Chutney: Heat jalapeño jelly with vinegar, honey and sugar in a saucepan. Simmer until sugar has dissolved, then add cooked cranberries. Add raisins, garlic, cinnamon, allspice, ginger, salt, crushed red pepper flakes and pecans; mix thoroughly, then let mixture sit for 1 hour to allow flavors to meld. If desired, chutney can be made several days ahead, refrigerated, and re-warmed to serve.

For Pork Brine (if using): Combine hot water, sugar and salt together until the sugar and salt are dissolved. Add the pepper. Cool to below 45 degrees in refrigerator.

Submerge the pork in the brine in a large bowl. Refrigerate for 1 or 2 days, stirring the brine and turning the pork occasionally. Remove pork from brine and pat dry. Allow pork to come to room temperature before cooking.

For Roast: Preheat oven to 450° F.

Rub meat with Spice Rub, made by combining all Spice Rub ingredients. Lay the roast, fat side up, in a roasting pan. Roast for 15 minutes, then turn the oven down to 300 degrees and roast for about 1 hour more, or until the center reads 145 to 150° F on an instant-read thermometer. Remove the meat from the oven and cover it loosely with foil for about 15 minutes before slicing.

For Tenderloin: Grill over hot fire, 1 1/2 minutes per side. Move the meat to a cooler part of the grill, cover the grill, and cook for 2-3 minutes more per side, until meat is firm to the touch and reaches 145 to 150° F.

Serve either version sliced on platter, topped with Cranberry Chutney and accompanied by rolls, if desired.

Makes 6 cups

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