Roast Pork With Duck Sauce On Garlic Bread

Recipe Ingredients

2 oz	56g	Unsalted butter - (1/2 stick)
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
6 tablespoons	90ml	Garlic cloves - minced (large)
1 teaspoon	5ml	Coriander seeds - smashed to little
		Chunks
1 tablespoon	15ml	Sweet Hungarian paprika
1/2 teaspoon	2.5ml	Cumin seeds
1		Baguette - halved lengthwise
		Duck Sauce
1/4 cup	59ml	Apricot jam
2 tablespoons	30ml	Cider vinegar
2 tablespoons	30ml	Water
		Honey Roasted Tenderloin
1/4 cup	59ml	Honey
2 tablespoons	30ml	Light brown sugar
1 lb	454g / 16oz	Whole pork tenderloin

Recipe Instructions

In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be.

Preheat the oven to 400 degrees.

Mix the coriander seeds with the paprika and cumin seeds.

Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy.

Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat.

For the Duck Sauce: Mix together all ingredients

For the Honey Roasted Loin: Preheat the oven to 400 degrees.

Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees. Let rest for 5 to 10 minutes before slicing thinly.

This recipe yields 4 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B41) - from the TV FOOD NETWORK

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