One-Night of “California Soul” with Chef Tanya Holland
California Live’s Laila Muhammad takes us to the Proper Hotel in Downtown LA for a sneak preview at ‘An Evening Inspired by Tanya Holland’s Cookbook, “California Soul”’. Chef Tanya and Chef Suzanne Goin of Caldo Verde join Laila to show us how to make one of the signature, Sorghum and Cinnamon-Glazed Pork Loin with Stuffed Sweet Potatoes and Collard Green Tabbouleh. Join Laila for a delicious taste and sneak peek at the event. Find the recipe below.
**Sorghum and Cinnamon-Glazed Pork Loin Recipes**
-INGREDIENTS
One 3-pound pork loin roast (with fat still on)
½ head red cabbage, cored and sliced into 2-inch slices
1 tablespoon vegetable oil
1 tablespoon red wine vinegar
Sorghum and Cinnamon Glaze:
2 tablespoons unsalted butter 2 garlic cloves, minced
1 shallot, minced
2 teaspoons ground cinnamon
2 teaspoons ancho chile powder
2 teaspoons pureed chipotle chile in adobo
¼ cup sorghum syrup
¾ cup chicken broth, plus more for moistening
Salt and freshly ground pepper
-INSTRUCTIONS
Preheat the oven to 375ºF. Remove the pork from the fridge and allow to come to room temperature while you make the glaze.
To make the glaze:
Melt the butter in a small saucepan over medium heat. Add the garlic and shallot and sauté until translucent, about 4 minutes. Add the cinnamon and ancho chile powder and cook just until they turn fragrant, about 30 seconds. Add the chipotle chile, sorghum syrup, and ¼ cup of the chicken broth and stir and bring to a simmer.
Remove from the heat, season with salt and pepper, and set aside.
Place the cabbage slices in a single layer on a sheet pan or in a roasting pan. Drizzle with the vegetable oil and vinegar, sprinkle with salt and pepper, and toss.
Pat the pork loin dry. Sprinkle it generously on all sides with salt and pepper. Place the pork loin, fat-side up, on top of the cabbage. Pour the remaining ½ cup chicken broth over the cabbage. Roast for 15 minutes. Remove from the oven, toss the cabbage, and brush the glaze generously all over the pork loin. Return to the oven and roast for 15 more minutes. Repeat tossing the cabbage and brushing the pork every 15 minutes until the pork registers 140ºF on an instant- read thermometer, about 1 hour and 15 minutes total. If the cabbage starts to look dry, add a little more chicken broth to moisten. Remove the pork loin from the oven and let it rest for 15 to 30 minutes (the pork’s temperature will go up another 10 to 15 degrees as it sits).
Slice the pork loin and serve with the cabbage.
For more info, visit TanyaHolland.com
