Thin shaved pork tenderloin with Yakisoba noodles and veggies, or pounded pork tenderloin medallions with an exquisite sauce. And we can’t forget the good ole pork chop smothered in spices and apples. However you like to prepare your pork, the important factor to remember is to purchase a naturally raised pork, free of antibiotics and hormones.
In the past, pork has gotten a bad rap as being a dry and tasteless alternative to chicken. Today, we can find a variety of naturally raised pork as well as heirloom or specialty pork. These cuts of pork are succulent and tasty and definitely worth the little extra in price.
This is a fun and tasty pork recipe perfect for the holiday season and makes a delicious dinner meal for family and dinner guests. Add leftover sauce to smoked turkey breast sandwiches with provolone or gouda cheese. As well, the cranberry port sauce is complimentary to Thanksgiving turkey. So slice it and sauce it! A fabulous pork dinner that’ll make you look like a culinary superstar.
Keep dinner simple… Enjoy the flavors of life!
3 – 4 lbs boneless pork loin roast
Salt and pepper
High heat veggie oil (safflower or sunflower)
1 teaspoon herbs de Provence or French herbs
3 tablespoons butter
1/2 cup chopped shallots
2 cloves garlic, minced
2 teaspoons grated orange zest
1/2 teaspoon dried sage
1 1/2 cups chicken broth
2 cups fresh cranberries
2/3 cup sugar
1/2 cup port
pinch of ground cloves
Pre-heat the oven to 300F.
In a medium skillet over medium heat, add a little oil. Season the pork with salt and pepper and then brown the pork on both sides.
Transfer the pork to a baking dish or roasting pan and sprinkle with the dried herbs de Provence or French herbs. Place the roast in the oven and cook until the internal temperature reaches 145-150 degrees using an instant read thermometer inserted into the center of the pork roast. Approximately 25-30 minutes per pound. Prepare the sauce while the pork is roasting (recipe below).
Remove the pork from the oven and loosely tent with aluminum foil. The internal temperature of the pork will rise about 5-10 degrees while resting. Be sure to not let the internal temperature go past 165F or you will possibly have a dry or overcooked pork roast.
Slice the roast thinly across the grain and place on a platter or individual plates. Ladle the sauce over the top and serve.
To prepare the sauce:
In a saute pan add 2 tablespoons butter and heat on medium. When the butter is melted and frothy, add the shallots and saute until wilted. Then add the garlic, orange zest, dried sage and saute for a minute longer. Add the chicken broth and let the sauce lightly simmer for about 5-10 minutes or until there is about 1 cup liquid left.
Strain the sauce into a heavy bottom saucepan. Add the cranberries and sugar.
Bring the cranberry sauce to a boil and then turn down the heat to a simmer for about 5 minutes or until the cranberries have popped.
Add the port to the cranberries and continue to simmer for a few minutes longer.
If the sauce seems to thin, blend a teaspoon of cornstarch with a teaspoon of the hot liquid and then add to the cranberry port sauce, bringing to a boil until the sauce thickens. Stir in a pinch of ground cloves and the last tablespoon of butter. Taste for seasoning.
Cranberry port sauce can be prepared one day in advance and stored in the frig.
Serve with roasted mixed root veggies of butternut squash, sweet potatoes and carrots.
OPTIONS: If you have a pork tenderloin in the frig and need to use it, by all means pan sear and roast the tenderloin instead of using a pork loin roast. The sauce will taste fabulous over any cut of pork, chicken, turkey or DUCK.