Saturday, December 17, 2016

Per-feck Pork for a Danish Prince

The secret to this fruit glazed pork is that it is not overly sweet. It relies on the natural tastes of preserved peaches to enhance the melt-in-your-mouth texture. It makes a great variation to your holiday menus.

There is hardly any work to this dish. Clean-up is easy and the resulting meal will bring a holiday magic to light up your table tonight.

2½ lbs pork butt cut into thick pieces
¾ cup peach preserves
2 tablespoons ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
2 tablespoons apple cider vinegar
½ cup Triple Sec Orange
2 tablespoons cold unsalted butter, cut into small pieces
½ cup caned sliced peaches

Pre heat the oven to 250 degrees. (this is low and slow)
Line a pan with foil and spray a rack to set inside.

Place in oven for about 50 to 55 minutes or until a thermometer reads 110 degrees.

While that cooks:

Mix the preserves, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large bowl and transfer to a sauce pan. Cook over medium-high heat, whisking, until thickened, about 5 minutes.

Whisk in the vinegar, Triple Sec, then the butter, a few pieces at a time; (add a few tablespoons water if the sauce is too thick.) Remove from the heat and cover.

When time is up and meat has reached 110 degrees, switch the oven to broil.
Brush the meat with the sauce.
Watch carefully as you broil the meat to get a nice crust, turning to brown both sides. About 6 minutes per side. You can add the peach slices when you have just 2 minutes to go on the final side, to heat. Be sure the meat reaches 160 degrees with thermometer.

Fix your rice and a side green vegetable while this finishes! Serve along with sliced peaches on the platter.

The really unexpected fruit richness in the winter makes this a go to meal even when snow piles up outside!

For our music:
So fulfilling to be allowed to serve my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


No comments:

Post a Comment