Cranberry Pork Loin

By dette

If the pork is enhanced, do not brine. If brinin the pork, do not season with salt in step 1. We found that leaving a 1/8 " thick layer of fat on top of the roast is ideal; if our roast has a thicker fat cap, trim it to be about 1/8" thick. For the best texture, use whole berry cranberry sauce, not jellied cranberry sauce. Avoid unsweetened cranberry juice in this recipe-cranberry juice cocktail will work just fine.

Ingredients

• 1 (3lb) boneless center-cut pork loin roast, trimmed,
• brined if desired.
• Salt and Pepper
• 2 garlic cloves, minced
• 2 tsp minced fresh thyme
• 1 tsp canola oil
• 1 (16oz) can whole berry cranberry sauce
• 1 1/2 c plus 2 tbsp cranberry juice
• 1 c. dried cranberries
• 3 tbsp ketchup
• 2 tbsp light brown sugar
• 1 tbsp dijon mustard
• 1 tsp white vinegar
• 1 tbsp cornstarch

Details

Servings 8

Preparation

Step 1

Adjust an oven rack to the upper-miccle position and heat the oven to 425 degrees. Pat the pork loin dry with paper towels and season with 1/4 tsp salt and 1/8 tsp pepper. Score the fat o top of the roast in a crosshatch pattern at 1/2" intervals

Combine the garlic,thyem and oil in a large saucepan over medium-high heat and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, 1 1/2c of the cranberry juice, dried cranberries, ketchup, sugar, mustard, and vinegar and bring to a simmer. Reduce the heat to medium-low and cook until thickened slightly, about 5 mintues. Whisk the remaining 2 tbsp cranberry juice and cornstarch together in a bowl, then whisk into the sauce and simmer until thickened, 1-2 minutes.

Place the pork, fat side up, in a 13x9" baking dish. Pour the sauce around the pork and roast until the top of the pork is golden brown, about 45 minutes. Spoon the sauce over the pork and continue to cook until the meat registers 140-145 degrees on an instant-read thermometer, 15-25 minutes longer.

Transfer the roast to a carving board, tent loosely with foil, and let rest for 15 mintues. Granfer the sauce to a serving bowl and cover to keep warm. Cut the roast crosswise into thin slices and serve, passing the sauce separately.

cal 480; fat 16g; sat fat 5g; chol 115mg; carb 47g; prot 35g; fib 2g; sod 290mg