Any excuse to use my last name in a recipe – and ‘Glaze’ really is my last name! As mentioned in my last post on nopales I am having a fun time experimenting with edible cactus including its fruit, the ‘prickly pear’ which is often called the ‘tuna’. It certainly does have meaty bright red flesh like ahi tuna. However, its flavor is nothin’ but sweet. There is practically no acidity in this fruit. It’s a sugary pink prickly hand grenade and pairs well with both sweet and savory flavors.
Roast Pork Loin with Prickly Pear Guajillo Glaze
I slathered this pork roast with my go-to rub made up of toasted & ground: cumin, coriander, guajillo chili, and pasilla chili. Mid way through the cooking process I glazed it with a prickly pear gastrique (fruit purée reduced with vinegar & sugar) infused with fresh bay leaf. I strongly prefer fresh bay leaf if you happen to have a tree somewhere close – it is much stronger and more herbaceous than the dry version. To kick it up a notch I threw in a Thai red chili. But of course, that could be left out.
Prickly pear gastrique infused with fresh bay leaf
I like to provide options to my guests and on the side I served up my favorite Guajillo BBQ sauce along with pan jus which was oh so dunkable from the caramelized glaze and spices melding with the natural juices. This pork was raised on Pie Ranch and had wonderful flavor and texture from the incredible “slop” it was fed consisting of homegrown organic vegetables and extra cow & goat milk. I think some acorns were thrown into the mix too which pigs absolutely adore.
Spice rubbed pork loin roast
Pie Ranch Pork Loin
Just a reminder: prickly pears are actually VERY prickly (I found out the hard way).
They have tiny little hairs that will stick into your skin and they do not come out easily. Mostly because they are invisible so you can’t see them find them. Make sure to handle this fruit with gloves or a kitchen towel!
Prickly Pear syrup