I couldn’t wait to use my new jam creation so I got up really early this morning and prepared the meat. First I washed and patted dry with paper towels. Then I prepared a rub made up of:
2 teaspoons ground sage
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
I rubbed it in well and left it to “marinate” for about 30 minutes.
I placed in a Pyrex dish and placed, uncovered, in a 350 F degree oven for 2 hours. My pork loin was 2 pounds but if you have a larger one, add time to cook that will bring up the internal meat temp to 150 – 160 F.
I pulled the pork loin out of the oven and glazed with most of the jar I made of Peachy Piquant Jam, then covered with foil and placed back into oven for about 20 minutes.
I took out of the oven and let rest for around 30 minutes.
Then I sliced the loin and added a bit more Peachy Piquant Jam. It tastes and smells Out-Of-This-World!
I can’t wait to make crepes with the Jam as the filling and topped with sour cream for a sweet heat treat! YUM!!