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Krambambula Pork Loin
A succulent pork loin roast marinated and basted with a homemade Krambambula liqueur-based glaze, offering a sweet, spiced, and slightly boozy flavor profile.
🧂 Ainekset
- 1.5 kg Pork loin
- 250 ml Krambambula Liqueur(homemade or store-bought)
- 100 g Honey
- 2 tbsp Dijon mustard
- 4 cloves Garlic(minced)
- 1 tsp Dried thyme
- 1.5 tsp Salt
- 1 tsp Black pepper
- 100 ml Water
👨🍳 Ohjeet
- 1
Preheat oven to 180°C (350°F).
💡 Ammattilaisvinkit: Ensure oven rack is in the center. - 2
Pat the pork loin dry with paper towels. Score the fat cap if present.
💡 Ammattilaisvinkit: Dry skin helps with crisping. - 3
In a small bowl, whisk together Krambambula liqueur, honey, Dijon mustard, minced garlic, thyme, salt, and pepper to create the glaze.
- 4
Place the pork loin in a roasting pan. Pour the water into the bottom of the pan.
💡 Ammattilaisvinkit: Water helps keep the roast moist. - 5
Roast the pork loin for 1 hour, basting with the Krambambula glaze every 20 minutes.
💡 Ammattilaisvinkit: Use a brush for even coating. - 6
Reduce oven temperature to 160°C (320°F). Continue roasting for another 30 minutes, basting occasionally, until the internal temperature reaches 70°C (160°F).
💡 Ammattilaisvinkit: A meat thermometer is essential for accuracy. - 7
Remove the pork loin from the oven and let it rest for 15 minutes before carving.
💡 Ammattilaisvinkit: Resting allows juices to redistribute.
💡 Ammattilaisvinkit
- ✓If you don't have Krambambula liqueur, a spiced rum or brandy with added spices (cinnamon, cloves, star anise) can be used as a substitute.
- ✓Ensure the glaze is applied generously for a rich flavor.
- ✓For a crispier exterior, you can increase the oven temperature for the last 10-15 minutes of cooking, watching carefully to prevent burning.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add dried cranberries or prunes to the roasting pan during the last 30 minutes of cooking for added sweetness and texture.
- Serve with a side of mashed potatoes or roasted root vegetables.