Olde Mill Inn Pecan Molasses Pork Loin With Cheddar Mashed Potat |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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In 1768, Samuel Lewis, a miller from Franklin Corners in Basking Ridge, built a water-powered grist mill and a barn on the Passaic River on land originally acquired from William Penn. Through the generations, the business evolved into a thriving inn that still reflects its historic charm. The Grain House so deeply rooted in America's past and so lovingly preserved by all its owners, offers a historic atmosphere of charm and fellowship unmatched anywhere else in New Jersey. Ingredients:
3 lbs pork loin (boneless center cut, trimmed of fat) |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup light molasses (not blackstrap, it's too bitter) or 1/2 cup molasses (not blackstrap, it's too bitter) or 1/2 cup cane syrup (not blackstrap, it's too bitter) |
1 cup pecans, chopped |
4 chipotle chilies |
1 teaspoon shallot, peeled and minced |
1 teaspoon garlic, minced |
4 large oranges (3/4 cup zest, 2 cups juice) |
1 cup bourbon |
1/4 cup heavy cream or 1/4 cup whipping cream |
1 1/4 cups butter, chilled and cut into cubes |
8 medium russet potatoes, peeled and diced (about 10 cups) |
1 large garlic clove, peeled and sliced |
3/4 cup butter, softened |
2 ounces white cheddar cheese, shredded (about 1/2 cup) |
Directions:
1. Preheat oven to 325F and line a 10 x 15 baking pan with foil.
2. Place loin, fat side down, in large skillet; cook over medium heat until golden brown on all sides.
3. Remove meat to prepared pan; sprinkle with salt and pepper.
4. Rub molassos on pork to coat and sprinkle with pecans.
5. Bake for 45 minutes or until thermometer inserted in the center of the meat reaches 155°F.
6. While the meat is baking, prepare sauce.
7. Combine chilis, shallot, garlic, orange juice and zest, and bourbon; mix well and cook over medium heat until much of the liquid has evaporated.
8. Add cream and cook until reduced by half.
9. Beat in 3/4 cup of butter with whisk; remove from heat and beat in remaining chilled butter.
10. Keep warm until ready to serve.
11. During the last 20 minutes of cooking the meat, prepare the mashed potatoes.
12. Boil potatoes with garlic until tender; drain (any liquid should already be mostly cooked away).
13. Immediately add 3/4 butter and cheese; whip potatoes until smooth.
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