CRANBERRY-THAI GLAZED FLAME ROASTED PORK LOIN

By Texaschef11

Ingredients

• 1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
• 1/2 cup plus 1 1/2 tablespoons Ocean Spray® Cranberry Juice Cocktail
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped lemongrass
• 2 cloves garlic, chopped
• Zest and juice of 1 lime
• 1 tablespoon sweet chili-garlic sauce
• 4 teaspoons kosher salt
• 1 teaspoon grated fresh ginger
• 1 Thai chile, chopped
• 1/2 tablespoon plus 1/8 teaspoon cracked black pepper
• 1 tablespoon mirin, optional
• 4 pounds boneless pork loin
• 1/2 cup pomegranate vinegar or red-wine vinegar
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 2/3 cup Ocean Spray® Sweetened Dried Cranberries
• 2 tablespoons Thai basil, optional

Preparation

Step 1

Whisk together cranberry sauce, 1/2 cup cranberry juice cocktail, the cilantro, lemongrass, garlic, lime zest and juice, chili-garlic sauce, 1 teaspoon salt, the ginger, Thai chile, 1/8 teaspoon black pepper and the mirin, if using, in large bowl. Place pork in gallon-size resealable plastic bag. Pour cranberry mixture over pork. Seal bag and turn to coat. Refrigerate for 24 hours. Remove pork from bag, reserving marinade.

Preheat grill. Place pork on grill to sear all sides. Grill over indirect heat until internal temperature of pork reaches 130ºF. Let stand for 10 minutes before slicing.

Combine vinegar and sugar in a medium saucepan. Bring to a boil. Add reserved marinade. Return to a boil. Combine remaining cranberry juice cocktail and the cornstarch in a small bowl. Mix well. Whisk cornstarch mixture into sauce. Simmer for 5 minutes. Strain. Stir in dried cranberries and Thai basil, if using. Pour over grilled pork.

Makes 12 servings.