Name: Glazed Pork Loin with Cilantro and Garlic
Yield: Serves 10 to 12
Ingredients: 1 teaspoon crushed hot red pepper flakes; 1 tablespoon boiling water; 2 cups apricot nectar; 2 cups water; 1/2 cup kosher salt; 1/2 cup granulated sugar; 10 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater; One 6 1/2- to 7-pound pork loin; 2 tablespoons mild chile powder, preferably Chimayo, Ancho, or Hatch; 1 tablespoon sweet paprika; 1 tablespoon firmly packed dark brown sugar; 3/4 teaspoon dry mustard; 1/2 teaspoon garlic salt; 1/2 teaspoon lemon pepper; 1/2 teaspoon coarsely ground fresh black pepper; 1/2 teaspoon kosher salt; 1/4 teaspoon Old Bay Seasoning; 1/4 teaspoon ground cumin; 1/2 cup apricot preserves; 1 1/2 tablespoons freshly squeezed lemon juice; 3 tablespoons finely chopped cilantro or flat-leaf parsley; 1 garlic clove, peeled, halved, germ removed, and grated on a Microplane grater; About 2 tablespoons canola or vegetable oil; Fleur de sel; Finely ground fresh black pepper

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Glazed Pork Loin with Cilantro and GarlicDavid Loftus

When I was little, I would beg my mom to make pork chops, because she'd top them with this sweet, sticky condiment called Saucy Susan. It's a sort of jam made from apricots, and ever since she first combined the two ingredients, I've been obsessed with how well the fruit goes with pork. Nowadays, I pay homage to the sweet-tart flavor of the fruit by brining the loin in apricot nectar and later building upon the flavors with a glaze made from apricot preserves and lemon.

TIP:

This dish is a crowd pleaser, so I'll double it and have two for a party.

Recipe notes

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