Southwestern Stuffed Pork With Spicy Cranberry Compote
For Jalapeno Cranberry Compote:
2 cups dried cranberries
1 cup orange juice
1/2 cup orange-flavored liqueur (see note)
1 teaspoon orange peel, grated
1/4 shallots, chopped
1 1/2 tablespoons jalapeno pepper, diced
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
For the Southwestern Rub:
2 teaspoons chili powder
1 teaspoon cumin, ground
1 teaspoon oregano, ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper, ground
1/4 teaspoon cinnamon, ground
The day before, start making Jalapeno Cranberry Compote: Place cranberries, orange juice, orange liqueur and orange peel in medium bowl. Cover and soak at least 8 hours.
The next day, pour compote mixture out into medium saucepan. Add shallots, jalapeno pepper, cinnamon and nutmeg. Stir until blended. Bring to boil uncovered, decrease heat and simmer for 10 minutes, stirring occasionally, until tender and most of liquid is absorbed.
To make Southwestern Rub. Place all rub ingredients in small bowl and stir until blended. Rub evenly over pork.
To make Stuffed Pork: Preheat oven to 350 degrees. Cut pork down the center lengthwise 3/4 of the way through the meat. Do not cut completely through side. Sprinkle inside of meat with cranberries, cheese, hazelnuts and cilantro. Tie pork roll together using 3 to 4 pieces cotton twine; cut off loose ends. Place seam-side down in greased 13-by-9-by-2-inch pan.
Bake at 350 degrees for 45 to 60 minutes until pork reaches internal temperature of 160 degrees. Slice vertically into 1/2-inch slices. Place 2 to 4 slices pork and warm compote on each plate.
Makes 4 servings.
Note: Cotija cheese is a firm, ripened Mexican cheese. You may substitute shredded Monterey Jack for the Cotija, if desired. Orange juice may be used instead of orange-flavored liqueur, if desired.
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