Tuesday, September 28, 2010

Pork Loin with Cranberry Sauce


Since we've moved, one of the things I've been really trying to stay on-task with is fixing a big dinner on Sundays.  Especially now that it's Fall, there's nothing more comforting to me than having a warm, home cooked meal on Sunday and sitting down to a game of football!  Comfort is defined by food in so many ways with things like soup, chili, pot roast, turkey dinner, and pork loin (to name a few).

Roasting a pork loin is actually one of the easiest things to do in the kitchen; however I know that it can be frightening and very intimidating for some.  But it really is a fool-proof dish and one that can help you to overcome any fears you may have about cooking pork if done the right way.  I'm telling you that by following this method of searing and roasting to temperature, you can be guaranteed to have a delicious, juicy and tender pork loin cooked all the way through!  It really is fool-proof!

This recipe actually comes from the Pioneer Woman and while I know there are mixed reviews of her recipes out there, I will say that so far, I have yet to be disappointed.  I love a good pork loin but I am obsessed with dressing it up with some sort of sauce!  The sweet and savory combination is one that tickles my taste buds and the cranberry sauce that accompanies this dish is by far, my favorite yet!  I cannot get enough of it!  Seriously, y'all, this sauce is a that!  It's sweet from the onions, but it has a slight hint of the tart cranberries and the warmth of the rosemary and chicken stock help to bring it back around.  It is purely delightful and the nice thing about it is that it would pair well with poultry (especially at Thanksgiving or Christmas)!

Pork Loin with Cranberry Sauce

2lb. Pork Loin, trimmed of fat
Salt to taste
Pepper to taste
Olive Oil
1 Sm. Onion, chopped
1 cup Chicken Broth
1 Tsp. Dried Rosemary
1/2 cup Cranberry Sauce

Preheat oven to 425 degrees.

Heat 2 Tbsp. of olive oil in a large pan over high heat.  Generously season all sides of the pork with salt and pepper and transfer to the hot pan, searing it for 1 minute on each side to form a nice brown crust.  Transfer the pork to a roasting dish or pan and roast in the oven until the inside temperature of the pork reaches 160 degrees (approximately 20 minutes).

Meanwhile, in a large pan, heat 1 Tbsp. of olive oil over med-high heat.  Add the onions and saute until they become tender and translucent (approximately 3-5 minutes).  Add in the chicken broth and rosemary; stir to combine.  Mix in the cranberry sauce and cook until heated through, stirring occasionally (about 5 minutes).  Remove from heat and let thicken. 

Remove the pork from the oven and set on a cutting board to rest for 5 minutes.  Slice the pork and serve with the cranberry sauce on top or alongside for garnishing.

Yield: 4 Servings
Source: Adapted from The Pioneer Woman

2 comments: on September 28, 2010 at 1:12 PM said...

this looks like it would be a great addition to a thanksgiving meal!

Josie on September 29, 2010 at 9:01 AM said...

That sauce sounds so good - totally bookmarking this!

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