Roast Pork Loin With Cranberry-cherry Glaze |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 16 |
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Delicious pork roast, recipe from The Daily Herald. Ingredients:
4 -5 lbs pork roast, with or without bone |
1 teaspoon kosher salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
1/4 teaspoon dried rosemary |
2 tablespoons extra virgin olive oil |
1 (14 ounce) can chicken broth |
1 (14 ounce) can beef broth |
2 medium onions, chopped |
2 large carrots, chopped |
2 celery ribs, chopped |
4 cloves garlic, minced |
8 ounces cranberry sauce |
8 ounces canned bing cherries |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
1/4 cup orange juice |
1 quart water |
2 lbs sliced mushrooms |
4 tablespoons butter |
4 tablespoons flour |
salt and pepper |
Directions:
1. Combine salt, pepper, thyme and rosemary and rub onto pork roast; heat the oil in a frying pan and sear the pork on all sides.
2. Heat oven to 375°.
3. Combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160° on a meat thermometer.
4. Glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied.
5. After the first hour of roasting, baste the pork every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes.
6. In the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve.
7. Gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again.
8. Serve over pork slices.
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