Ginger and plum-glazed pork loin Recipe
Ginger and plum-glazed pork loin
Flavors of Quebec
Total time: 1hr to 2hr

Prep. time: 15 minutes
Cooking time: 60 minutes + 10 minutes resting time

Difficulty: Easy
Chef's Note

Suggestions : Serve with mashed potatoes and vegetables.

At lunchtime, serve thin loin slices in a Kaiser bun with plum and onion compote.

For 6 to 8 servings

- 1 boneless Quebec pork loin, approximately 2 kg / 4 lb.
- 2 Tbsp. olive oil
- 1/2 cup / 125 ml ginger marmalade
- 8 red plums, pitted and halved
- 1 Tbsp. freshly peeled and grated ginger
- 2 onions, quartered
- 1 cup / 250 ml port
- Salt and freshly ground pepper, to taste
  1. Place oven rack in the lowest position. Preheat oven to 190 °C / 375 °F.
  2. In a large skillet set over medium-high heat, heat oil and brown meat on all sides. Season with salt and pepper. Transfer rack to a roasting pan.
  3. In a small bowl, combine marmalade and ginger. Coat roast with half the marmalade mixture. Arrange plums and onions around the roast, then pour in port and remaining marmalade mixture. Season with salt and pepper.
  4. For medium rare, cook for about 1 hour or until a thermometer inserted in the centre of the meat reads 60 °C / 140 °F. Transfer roast to a plate, cover with foil and let stand for 10 minutes.
  5. Carve roast into thin slices. Serve with plums and onions. 
More recipe ideas

Collaboration: Porc du Québec

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