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Feb 21, 2011 01:15 PM

Help MacGyvering a Glaze

I have half a jar of huckleberry-jalapeño jam that I'm trying to get rid of. I thought it would make an awesome glaze for pork loin, maybe adding a little balsamic vinegar.

I don't have a ton of experience with glazing meats though, so I could use a little help. What oven temp should I use? Do I start glazing near the end of cooking or apply from start to finish? Does it matter how often I apply a coat of glaze?

Thanks for the help!

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  1. The higher the temperature and sugar content of the glaze, the later it should go on the meat to avoid burning.
    Pork loin is nice to cook at around 325 degrees. With pork being so lean these days, I go gently on the cooking.
    Put the glaze on a couple times for the last 10-15 minutes of cooking.

    1. I wouild cut my porkloing into medallions and sear. That way you can glaze quickly when the pork is almost done, depending on how you like your pork cooked. This will also give you more control as you can make the glaze seperate and perfect the flavor and hold warm while you cook the pork. I don't agree with balsamic. When I think of pork I think of bacon, onions, apples or pineapple for example. I would think of orange as well or even cilantro to add to your chutney. Also some sort of acidity, like lime or grapefruit.