| Level: | Easy |
| Total: | 1 day 1 hr 20 min |
| Prep: | 10 min |
| Inactive: | 1 day |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 1 cup warm water, plus 1 cup cold water
- 1 cup cider vinegar
- 1/2 cup sugar
- 2 tablespoons salt
- 1 (2 1/2 to 3-pound) pork loin
- 1/4 cup ground coffee beans
- 3 tablespoons dark brown sugar
- 2 tablespoons whole peppercorns
- 3 whole star anise
- 1 (1/2-inch) piece cinnamon stick broken into small pieces
- 3 tablespoons unsalted butter
- 3 tablespoons canola or vegetable oil
- 1/2 pound bacon, diced
- 2 cups demi-glace or 1 package demi-glace mix dissolved in 1 cup water
- 1 cup red wine
- 1 cup pineapple juice, from canned pineapple tidbits
- 1/2 cup pineapple tidbits
- 1 cup cola
Instructions
- Preheat your oven to 350 degrees F.
- Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved. Transfer to a large resealable gallon-sized plastic bag. Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight.
- Pulse the coffee, brown sugar, peppercorns, star anise and cinnamon stick in a coffee or spice grinder until they become a fine powder. Remove the pork loin from the brine and pat dry with paper towels. Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature.
- In a large skillet melt the butter with the oil over medium-high heat. Add the pork loin and brown for 5 minutes, turning to brown all sides. Transfer the pork to a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing.
- In a medium saucepan over medium heat, cook the diced bacon until crispy. Remove any excess fat from the pan and add the demi-glace, red wine, cola, pineapple juice and pineapple tidbits. Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half. Slice the pork loin and serve with the sauce on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 777 |
| Total Fat | 48 g |
| Saturated Fat | 16 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 38 g |
| Cholesterol | 142 mg |
| Sodium | 1355 mg |
Reviews
Unusual combination of flavors that didn’t work for us – not worth the time and effort to make. There are better recipes out there.
Easy enough to make and pretty good. The best demi-glace is made in the “old school” method by More Than Gourmet and is great.
I looks a lot easier when Ingrid is putting this dish together. The sauce was similar to teriyaki, didn’t really care for it. The rub was good, but I think I will try instant coffee instead of ground coffee next time.
I fixed this the Wednesday before Thanksgiving. My family loved it. They were all commenting about the different flavors and how everything worked together.
My husband and I gave this a try, hoping that it would be surprisingly good. Unfortunately, the odd combo of flavors (coffee, wine, cola, and pineapple) did not make our palates sing, but gave us an odd sense of too many leftovers blended together and served on a plate. It tasted like a breakfast dish combined with an Asian citrusy dish, with a splash of French due to the wine. We are adventurous foodies normally, but just could get past the hodgepodge of random flavors. Do not recommend. At least the dogs will get some nice leftovers off this one.
Oh my goodness! I made this pork loin for my husband and he fell in love with my cooking all over again! I like others could not find demi glace in our area, but as Ingrid said, I just used powdered brown gravy mix and it turned out awesome…This was my first try with a recipe from the food network and I will be cooking more with Ingrid! She makes sure all the steps are easy and workable. I will make this again and again. Now I am just waiting for a party! YUMMY, YUMMY, YUMMY!!!
Way tooo much vinegar in marinade!!!! almost pickled the loin!!
I am making this disk today and I found this recipe for the Demi Glace. Also, Williams-Sonoma sells Demi-Glace (Chicken, beef & veal), but it’s pretty costly ($29.00).
http://www.ehow.com/how_5309049_make-easy-demi-glace.html
My family loves this recipe! The hardest part was finding or making the demi-glace. But WELL worth the effort!
EVERY SINGLE ONE OF THIS WOMAN’S RECIPES IS PHENOMENAL AND PRETTY EASY TO MAKE. THERE IS NOT A THING TO CHANGE AND IT TURNED OUT FABULOUS! I ALSO MADE THE GREEN BEANS VINAGRETTE AND THE CAULIFLOWER MASH AND THEY WERE DIVINE. NOW I ONLY DO MS. HOFFMAN’S RECIPES FIRST. ROCK ON!