| | FOR THE GINGER ORANGE GLAZE |
| 3 | oz | Apple smoked bacon; chopped |
| 1 | oz | Garlic; chopped |
| 3 | oz | Onion; chopped |
| 2 | oz | Ginger; peeled and chopped |
| 1 | ts | Black peppercorns; whole |
| 1 | | Bay leaf |
| 1 | | Arbol chili; stemmed and seeded |
| 2 | oz | Champagne vinegar |
| 4 | oz | Orange juice; freshly squeezed |
| 1 | tb | Brown sugar |
| 8 | oz | Ketchup |
| 1 | c | Chicken stock |
| 1/8 | bn | Basil; steeped |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Hot pepper sauce |
| | Cracked black pepper to taste |
| | Kosher salt to taste |
| | FOR THE PORK LOIN |
| 1 3/4 | lb | Pork loin; trimmed |
| 1 | oz | Canola oil |
| 1 | tb | Ginger; peeled and minced |
| 2 | tb | Orange zest; minced |
| 1 | tb | Kosher salt |
| 1 | tb | Cracked black pepper |
