Glazed Twin Loins of Pork

By Yankee Magazine

Jul 23 2007

Glazed Twin Loins of Pork is the perfect dish for that special sit-down dinner party. Go all out and have it carved at the table.


Serves 8-10.


2 loins of pork, 4 to 5 pounds each, boned
2-1/2 cups cooked rice
1 teaspoon curry powder
1/2 cup chopped onion
2 tablespoons butter or margarine
3 tablespoons minced parsley


Sauté the onion in butter or margarine until golden. Add the rice, curry powder and parsley, mixing well. Allow to cool.<p>
Sprinkle one loin of pork, fat side down, with a little salt and pepper. Spoon the rice mixture on top, keeping the layer as level as possible. Place the other loin, fat side up, on top. Tie the two loins together about every 2 inches. Place on a rack in the roasting pan. Roast at 350 degrees, allowing 35 minutes to the pound.



1 8-ounce can tomato sauce
1/2 cup catsup
1/2 cup vinegar
1/3 cup honey
1/2 cup light corn syrup
1 cup beef bouillon
1 tablespoon cornstarch
4 tablespoons Grand Marnier liqueur


Forty minutes before roast is done, pour off the pan drippings, remove the rack and put the pork directly in the pan. Pour over one third of glaze (see below) and roast 20 minutes. Add one third more of the glaze and roast for the last 20 minutes. Baste occasionally. Heat the remaining glaze with remaining 1/2 cup of bouillon and pass when roast is served.
Combine the tomato sauce, catsup, vinegar, honey, corn syrup and half of the bouillon. Bring to a boil and simmer for about 5 minutes. Mix the cornstarch with a little water and stir into the first mixture. Cook until thickened. Add the liqueur and simmer for 10 minutes before using.