THURSDAY'S RECIPE: Pork loin with smoky mezcal glaze

From agave fire to your plate: mezcal-glazed pork tenderloin, a tribute to Mexican cuisine

Sweet, smoky, and full of character, mezcal transcends the glass to become an ingredient that transforms the kitchen. In this recipe, pork loin is dressed up with a glaze of agave honey, citrus, spices, and artisanal mezcal, creating a dish where each slice tells a story of fire and tradition.

Mezcal, known as "the drink of the gods," has been produced for over four centuries in stone and earth ovens that concentrate its smoky essence. Each sip is the result of an artisanal process passed down from generation to generation in mezcal-producing towns in Oaxaca, Guerrero, Puebla, and other corners of the country. Today, we delve into the culinary realm to explore how this distillate can become the star of a contemporary dish, while always maintaining its connection to its roots.

Ingredients (4 servings)

• 1 pork loin (700–800 g, trimmed and trimmed of excess fat)

• 2 tablespoons of extra virgin olive oil.

• 3 cloves of garlic, finely chopped.

• 1 teaspoon of cumin powder.

• 1 teaspoon ancho chili powder (or smoked paprika)

• 2 tablespoons of agave honey.

• 80 ml of young artisanal mezcal (preferably from a conical or earth oven, with intense notes)

• 2 tablespoons of fresh orange juice.

• 1 tablespoon of lemon juice.

• Zest of 1 orange.

• 1 cinnamon stick (optional, to flavor the marinade)

• Sea salt and freshly ground black pepper to taste.

• Fresh cilantro and orange segments for garnish.
  

Key techniques to consider

1. Alcoholic marinade: Mezcal softens the fibers and adds smoky aromas; it should be balanced with acid (citrus) and sweetness (agave honey).
   

2. Searing: Browning meat over high heat to create a protective crust that retains juices and flavors.
   

3. Progressive glazing: glaze several times during kiln firing to achieve layers of deep, glossy flavor.
   

4. Rest : Cover the meat after baking and let it rest; this ensures juiciness when cut.
   

Step-by-step preparation

Step 1. Prepare the marinade.

• In a bowl, mix the mezcal, agave honey, orange and lemon juice, zest, garlic, cumin, chili powder, and cinnamon stick.

• Test the balance: you should feel the smokiness of the mezcal, the freshness of the citrus, and the light sweetness of the honey.
  

Step 2. Marinate the loin.

• Place the loin in a zip-lock bag or container and cover with the marinade.

• Refrigerate for at least 2 hours; ideally, leave it overnight.

• Halfway through, turn the loin over to ensure the meat absorbs the flavors evenly.
  

Step 3. Seal the meat.

• Remove the loin from the marinade (reserve the liquid).

• In a large skillet, heat the olive oil over medium-high heat.

• Brown the tenderloin on all sides until it forms a caramelized crust; this step is crucial for the final texture.
  

Step 4. Bake and glaze.

• Preheat oven to 180°C.

• Place the seared loin on a baking sheet and brush it with the reserved marinade.

• Bake for 25–30 minutes, brushing every 8–10 minutes to form a shiny, moist glaze.
  

Step 5. Rest and presentation.

• Remove the loin and cover it with aluminum foil.

• Let it sit for 10 minutes to allow the juices to redistribute.

• Slice into medallions and serve with fresh cilantro and orange segments.
  

Chef's Recommendations

• Flavor balance: If your mezcal is too intense, mix it with a portion of white tequila to soften the profile without compromising its character.
  

• Suggested side dishes : Serve with baked sweet potato puree or esquites with epazote; both provide sweetness and freshness that contrast with the smokiness.
  

• Vegetarian version : Substitute the tenderloin for large portobello mushrooms or butternut squash; using the same marinade and glaze, you'll achieve a spectacular result.
  

• Presentation with impact : Serve the loin on a wooden board and place lit fresh rosemary herbs on the side; the smoke will enhance the aromatic experience.
  

• Pairing : The best pairing is a young mezcal served in clay gourds. For those who prefer wine, a light Pinot Noir complements the recipe elegantly.
  

A closure that invites you to the table

This mezcal-glazed pork loin demonstrates how an ancient spirit can become a key ingredient in contemporary cuisine. Each bite is a sensorial journey: the smoke of the agave, the sweetness of the honeyed agave, and the freshness of the citrus fruits come together to tell a story of tradition and creativity. Cooking with mezcal is a tribute to the people who produce it and an invitation to continue exploring the endless possibilities of Mexican gastronomy.