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

Image may contain Plant Food Meal Bread and Dish

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

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.