Porkja-vu: Balsamic Glazed Pork Loin & Roasted Pork & Black Bean Chili

OK, I know, I've been a little obsessed with pork lately. But, it's so easy to make (especially the boneless tenderloin) and it's quick (only about 45 minutes at a high temperature roast). I made a Balsamic Glazed Pork Loin this week and had a lot leftover. Instead of eating the pork the same way for the whole week I found a great recipe for Roasted Pork and Black Bean Chili from Rachael Ray's Just in Time. The concept was hers, she has a recipe for a Roasted Pork Loin with gravy and roasted potatoes and veggies in her book. She then gives recipes for the leftovers for the 2nd night and third night. I didn't make the roast pork from her book, but rather did a balsamic glaze from a Google search. I came up with the following recipe, courtesy of Carla's Kitchen and adapted from a FoodTV recipe. It was fantastic. I ended up marinating it for 48 hours because I didn't have time to cook it when I thought I would. I threw in some fingerling potatoes for the last 20 or 25 minutes of roasting. I also cooked it at 500 degrees for about 45 minutes or to 140 on a meat thermometer. Here's the way I made it:

Balsamic Glazed Pork Loin

(adapted from foodtv.com and Carla's Kitchen)

3-4 lb whole pork loin

For marinade:

1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup brown sugar

1/4 cup soy sauce (I used low sodium soy)

3 sprigs of rosemary

5 garlic cloves, halved

• Whisk together balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic.
• Put pork loin in a gallon sized freezer bag and pour marinade into the bag.
• Seal the bag with as little air as possible.
• Marinate for 2 hours (or 2 days in my case - LOL).
• Remove roast from marinade, do not discard the marinade.
• Roast in a 500 degree oven for 45 minutes, or until roast reaches 140 degrees.
• Pour marinade into a small saucepan.
• Bring the marinade to a boil (in order to kill bacteria).
• Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
• In the last 10 or 15 minutes of roasting, brush reduced marinade onto pork loin.
• When you remove it from the oven, brush on one last coat of the glaze.

Here's what we did with the leftovers. I have to say this was AMAZING -- I've loved every recipe that I've made from this book. It was amazingly flavorful. I was a bit worried about the way that I cooked the pork blending with the flavors below but it was incredible. I'll definitely be making this again! The picture is lousy and doesn't do it justice, it looks like a bowl of tortilla chips!



Roasted Pork & Black Bean Chili
(from Rachael Ray's Just in Time)

2 TBSP of EVOO (extra-virgin olive oil), twice around the pan
1 large onion, chopped
3 garlic cloves, chopped
1 red bell pepper, chopped
Salt and black pepper
2 tablespoons of chili powder
1 tablespoon of ground cumin
1 bay leaf
1/2 bottle of beer, about 1 cup
3 cups of leftover gravy (see below for instructions to make the gravy)
2 (15-ounce) cans of black beans, drained
5-6 cups of cooked pork chopped into bite-size pieces
Zest and juice of 1 lime
2 cups crushed yellow or white corn tortilla chips
Sour cream, for garnish (optional)

For the gravy, place 3 TBSP of butter into a medium-sized saucepot over medium-high heat and melt it. Once it is melted add 2 garlic cloves grating them into the pot, and cook for 1 minute. Add 3 TBSP of flour and whisk together cooking for 1 minute. Whisk in a quart (4 cups) of chicken or vegetable stock, bring up to a bubble, and cook until thickened, 7-8 minutes. Reserve covered until ready to add to the chili.

Heat a large pot over medium-high heat with the EVOO. Add the onions, garlic, and bell pepper and season with salt and pepper, the chili powder, cumin, and bay leaf. Cook, stirring frequently, for 5 minutes or until the veggies start to get tender, then add the beer and cook for a minute more. Stir in the leftover gravy and the black beans and bring it up to a simmer. Add the cooked pork and cook to heat it through, 7 to 8 minutes. Add the lime zest and juice and stir to combine. Discard the bay leaf. Serve up the chili and top with some of the crushed tortillas and a dollop of sour cream.