Pork Loin with Sorghum-Chipotle Glaze

Photo by Lang Thomas

 It (sorghum) has such depth of flavor—from charred smoky wood tones to nutty profiles—but not bitter like molasses can be.”

– Chef Anthony Lamas

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6 servings

    Pork Loin with Sorghum Chipotle Glaze
  • ½ cup sorghum
  • 2 tablespoons pure maple syrup
  • 3 tablespoons chipotle in adobo purée, separated*
  • 5 cloves garlic, rough chopped
  • Juice of 1 orange, rinds reserved
  • Juice of 2 limes, rinds reserved
  • 1 tablespoon kosher salt
  • 2 tablespoons Sazón**
  • ¼ cup olive oil
  • 2¼–2½-pound pork loin
  • Sea Island Red Peas (recipe follows)
  • Sea Island Red Peas
  • 1 cup Sea Island Red Peas, soaked overnight in water then rinsed
  • 3 bay leaves
  • 3-ounce piece country ham
  • 2 quarts water
  • 1 tablespoon kosher salt, divided
  • 2 tablespoons Pernod-Citrus Butter (recipe follows)
  • Pernod-Citrus Butter
  • 1 pound unsalted butter, softened
  • Zest of 1 orange, finely grated
  • Zest of 1 lime, finely grated
  • Juice and zest of 1 lemon, zest finely grated
  • Juice of ½ orange
  • Juice of ½ lime
  • ½ teaspoon Pernod
  • 1 teaspoon minced garlic
  • 2 teaspoons kosher salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons chopped curly parsley
  1. To make glaze, whisk sorghum, syrup, and 1 tablespoon chipotle in adobo purée in small bowl until smooth. Keep at room temperature until ready to use.
  2. For pork loin, in small bowl whisk together well remaining 2 tablespoons chipotle in adobo purée, garlic, citrus juices, salt, Sazón, and oil.
  3. Place pork in nonreactive dish and use hands to rub garlic-citrus marinade all over pork. Add reserved rinds and wrap tightly in plastic wrap. Refrigerate for 24 hours.
  4. Preheat oven to 350 degrees and unwrap pork, reserving rinds.
  5. Heat grill to high and sear marinated pork on all sides (or sear in cast-iron skillet on stovetop).
  6. Place pork in casserole dish with reserved rinds and finish in oven for 30 minutes, or until internal temperature reaches 150–155 degrees.
  7. Remove from oven, drizzle with reserved sorghum-chipotle glaze, and serve with Sea Island Red Peas and rice of choice (Lamas recommends Carolina Gold).

*To make chipotle in adobo purée, place 1 can chipotle peppers in adobo in a blender or food processor and blend until smooth. Keep frozen by the tablespoon in an ice cube tray for future use, thawing as needed.

** Chef Lamas makes his own Sazón, but you can find this seasoning, common in Latin cooking, in specialty gourmet stores or the international section of your local grocer.

Sea Island Red Peas
  1. In large saucepan, combine peas, bay leaves, ham, water, and 2 teaspoons salt. Bring to a boil over high heat. Reduce heat and simmer for 45 minutes, or until peas are very tender. After peas have been cooking for about 20 minutes, check flavor and add salt if needed. Check water from time to time, adding more if needed.
  2. Once peas are tender, drain and add butter. Toss to thoroughly combine.

Yield: 8–10 servings

Pernod-Citrus Butter
  1. Place all ingredients in bowl of a standing mixer fitted with the whisk attachment. Gently combine until well mixed.
  2. Lay a large piece of parchment on flat surface and, using a spatula, scrape butter mixture onto center of paper. Shape butter into a log and wrap tightly in paper, twisting ends to tighten. Wrap parchment log in plastic wrap and refrigerate at least 2 hours.
  • from Chef Anthony Lamas of Seviche, Louisville, KY

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