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Shaun O’Neale Cranberry Glazed Pork Loin with Orange-Balsamic Brussels Sprouts And Fried Shallot

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A crowd pleasing dish that incorporates the flavor of the Holidays.
Ingredients

CRANBERRY GLAZE:

  • 1-pound fresh cranberries
  • 1/4 cups granulated sugar
  • 1/4 cup water
  • 1/4 cup fresh squeezed orange juice
  • Zest of 1 orange, in strips using a strip zester
  • 2 sprigs rosemary
  • 5 sprigs thyme
  • 4 sage leaves
  • Salt to taste
  • Water to thin if needed

PORK LOIN:

  • 1 3 to 4-pound pork loin
  • 2 tablespoons Aleppo pepper
  • Salt and Pepper to taste

ORANGE-BALSAMIC BRUSSELS SPROUTS:

  • 1-pound Brussels sprouts, washed and cut in half through the stem
  • 2 tablespoon olive oil
  • 2 slices of pancetta, cut thick on the #8 setting from your deli then cut into small pieces
  • 20 red pearl onions, blanched and peeled
  • 1/2 cup balsamic vinegar
  • 1/2 cup fresh squeezed orange juice
  • 1 tablespoon honey
  • Salt and pepper to taste

FRIED SHALLOTS:

  • 4 large shallots, peeled and sliced in 1/4 in rings
  • 1 cups buttermilk
  • 1 cup flour
  • 2 tablespoons Aleppo pepper
  • Salt and pepper to taste
  • Oil for frying

Serves 6 to 8

INSTRUCTIONS:

TO MAKE THE CRANBERRY GLAZE:

1. Add the cranberries, sugar, water to a large non-stick skillet and cook over medium heat for about 15 minutes or until the cranberries have released most of their liquid.

2. Strain the liquid through a wire mesh strainer and press down on the berries to extract all the juice, discard the berries and return the liquid to a clean sauce pan.

3. Add the orange juice, zest and the herbs and reduce to a syrup about 5 minutes, discard the herbs and season with salt to taste. You may need to use a little water to thin the glaze as you are cooking the pork.

TO COOK THE PORK:

1. Season the pork loin with the Aleppo pepper, salt and black pepper, allow to set with the seasonings on at room temp for at least 30 minutes.

2. Place a cast iron skillet over high heat and sear on all sides, place the pork on a sheet pan lined with a wire rack and transfer to a 325 degrees oven and cook to medium, about 2-hour. Glaze the pork with the cranberry glaze as soon as you put it in the oven and about every 30 to 45 minutes, making sure to reserve some for the end.

3. Let rest for at least 15 minutes.

TO MAKE THE ORANGE-BALSAMIC BRUSSELS SPROUTS:

1. In a bowl toss the sprouts in the oil and season with salt and pepper, place a cast iron skillet over high heat and add 1 tbsp of oil once smoking add the pancetta and cook until almost crisp.

2. Remove the pancetta and set aside add the sprouts and the onions, cook until nicely charred and starting to become tender, flip and cook on other side.

3. Add the vinegar and cook until reduced to almost nothing, add the orange juice and honey and cook until the liquid is a glaze, return the pancetta and season with salt an pepper, stir well to combine and remove from the heat.

TO MAKE THE FRIED SHALLOTS:

1. Soak the shallots in the butter for 1 hour.

2. Add the oil to a deep pot and bring to 350 degrees on the stove over medium heat.

3. Place the shallots and the flour, Aleppo, salt and pepper in a large Ziplock back.

4. And shake well to coat.

5. Remove the shallots a shake off excess flour.

6. Fry until golden brown and crisp.

7. Remove to a paper towel lined plate.

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