Cranberry Orange Glazed Pork Tenderloin
Recipe:
Serves 2
1 Pork tenderloin
Salt and pepper to taste
1 Tablespoon Private Selection® olive oil
1/2 Cup frozen orange juice concentrate, thawed
1/4 Cup whole cranberry sauce
1/4 Cup light brown sugar
2 Tablespoons Frys apple cider vinegar
Garnish with sliced green onions and toasted sliced almonds (optional)
1. Remove the silver skin from the pork and slice into 1/4 inch slices. Season to taste
with salt and pepper and cook in an oiled pre heated skillet for 2 minutes per side
over medium heat. Check for doneness and remove to a clean plate.
2. Place the next four ingredients (orange juice through vinegar) in the same skillet
and simmer until sugar dissolves. Drizzle glaze over the pork. Garnish with the
green onions and toasted almonds (optional).
Wine Suggestion: Cabernet Sauvignon or Merlot
Cranberry Pork Roast
Here's a fantastic recipe for homemade cranberry sauce. I just decided to make a pork loin roast to serve with the sauce :) The sauce recipe is as follows:
1 12oz package of fresh cranberries
1 cup water
1 cup brown sugar
1/2 to 1 teaspoon salt
1 tablespoon lemon zest
1 to 2 tablespoons of lemon juice
1 to 2 tablespoons of bourbon (optional)
This process is simple. Put the water and sugar in a saucepan and heat it, stirring, until the sugar dissolves. Toss in the cranberries. As the liquid comes to a simmer, reduce the heat, put the lid on the pan, and let them simmer for 10 to 15 minutes. Remove the lid, add the salt, lemon zest, lemon juice, and optional bourbon. Turn the heat off and stir well for a minute or so. Taste it. If it is too bitter for your liking, add some more sugar and another pinch or two of salt.
You can make this in advance. Just be sure to reheat it before serving on meat!
Enjoy!
#ManCaveMeals #barbecue #bbq
Cranberry Glazed Pork Loin
Cranberry Glazed Pork Loin
3-pound Pork Loin, washed and patted dry
Make a rub with: 1 teaspoon Garlic powder
1 teaspoon Ground Ginger
2 teaspoons Salt
1 teaspoon Fresh Ground Pepper
2 tablespoons Brown Sugar
1 teaspoon Cayenne
1 to 2 tablespoons Olive Oil
Rub olive oil all over the pork loin then cover with the rub all over. Rub it in hence the name. Place in a baking dish and put in a 350-degree F oven to bake for 45 to 50 minutes or until an internal temperature of 145 to 150 degrees F.
While the loin is baking make the following Cranberry Glaze Recipe:
1 tablespoon Butter
1 Shallot, minced
1 teaspoon Garlic, minced
1/4 cup Red Wine, I use Cabernet Sauvignon
8-ounces Jellied Cranberry Sauce
In a saucepan melt butter and add shallot and garlic. Cook stirring about 3 to 5 minutes. Stir in the red wine and cranberry sauce. Continue to cook stirring until it reduces and thickens, approximately 10 to 15 minutes. Pour into a cup and set aside.
Once the loin has baked about 45 minutes remove from the oven and ice the glaze onto the top. Return to the oven for 15 minutes to allow the glaze to bake and set. Remove from the oven and let rest for 15 to 20 minutes before slicing and serving. #holidayfood
Smoked Rice video????
Orange Cranberry Pork Loin Roast Recipe
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This Pork Loin Roast recipe is the perfect holiday main dish! This Orange Cranberry Pork Loin Roast is juicy, delicious, and super festive. Add this roasted pork recipe to your Thanksgiving and Christmas tables!
FULL RECIPE:
PIN FOR LATER:
INGREDIENTS:
3 lbs boneless pork loin roast
olive oil
salt and pepper to taste
3/4 cup orange juice divided
1/4 cup apple cider vinegar
1/2 jar 8 ounces sweet orange marmalade
1/2 can 7 ounces whole cranberry sauce
Pork Loin Roast with Maple Glaze, Apples and Cranberries
#entertainingwithbeth #CookingChannel #PorkLoinRoast
Pork Loin Roast with Maple Glaze, Apples and Cranberries is one of my favorite pork loin recipes. It's succulent and flavorful thanks to an easy pork brine recipe you can make the day before serving. The pork is seared in a skillet on the cooktop to lock in the flavor and then finishes off in the oven roasting with the sticky maple glaze, apples, and cranberries. The result is a delicious syrupy sauce that pairs beautifully with the pork!
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PORK LOIN ROAST WITH MAPLE GLAZE,
APPLES AND CRANBERRIES
Serves 8-10
*Print Recipe on Blog*
INGREDIENTS:
4 lbs (18g) boneless pork loin roast
For Pork Brine Recipe:
1 cup hot water
1/3 cup kosher salt
1/3 cup brown sugar
7 cups (1680 ml) of cold water
1 tbsp (15ml) black peppercorns
1 tbsp (15ml) fennel seeds
3 garlic cloves, smashed
1 bay leaf
4 sprigs rosemary
freshly cracked pepper
2 tbsp (30ml) vegetable oil
For Apples and Cranberries:
5 cups (750g) gala apples, peeled cored and sliced into wedges
1 ½ cups (350ml) hard cider or ½ cup (110ml) of white wine and 1 cup (240ml) chicken broth or 1 ½ cups (350ml) chicken broth
1 ½ cups (225g) of fresh cranberries
¼ tsp (1.25ml) ground cloves
8-10 peels of a navel orange created with a vegetable peeler (save orange for juice for glaze)
For Glaze:
½ cup (120ml) maple syrup
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) soy sauce
2 cloves garlic, minced
1 tbsp (15ml) fresh orange juice
¼ cup (45g) brown sugar
2 tsp (10ml) apple cider vinegar
¼ tsp (1.25ml) ground cloves
2 tbsp (30ml) of freshly minced rosemary
For Finishing Sauce:
½ tsp (2.5ml) Worcestershire sauce
1 tbsp (15ml) Dijon Mustard
METHOD:
The Day Before: Create the Brine and Brine the Pork
In a small sauce pan add 1 cup of water and the salt and the sugar. Simmer until sugar and salt is dissolved.
Pour this mixture into a large 5 quart Dutch oven. Add then 7 cups of very cold water (to cool the brine down) then add the peppercorns, fennel seeds, garlic, bay leaf and rosemary. Place lid on the Dutch oven and place in refrigerator until the brine is completely chilled. At least 30 minutes. The brine must not be warm at all before adding the pork otherwise it will start to “cook” the pork before you are ready!
Then place the pork loin roast in the Dutch oven, making sure the brine is covering it completely, add a cup more water if needed or cover with a plate, instead of the lid, to push the pork down. Refrigerate at least 12 hours, but 24 hours is even better! Pork can brine up to 2 days.
To Prepare the Pork:
Remove the pork loin and rinse it well of the brine. Transfer the pork to a casserole dish. Then drain the brine through a fine mesh sieve to catch all the peppercorns, fennel seeds etc. Discard the solids, and pour the brine solution down the drain.
Pat the pork loin dry with paper towel. Then season with freshly cracked pepper.
Then prepare the glaze by adding all ingredients into a small pitcher or bowl and set aside.
Then in a large oven-safe skillet, heat the vegetable oil. Sear the pork loin, fat side down first, and then continue with other sides and ends. Sear until golden brown. Then transfer the pork loin to a large casserole dish or plate to rest.
Deglaze the skillet with the hard apple cider (or wine, or broth) until reduced slightly. Then add the apples, the cranberries, orange peels and sprinkle with the cloves and stir to combine and form a single layer. Place the pork loin on top of the fruit.
Brush the loin with 1/3 of the glaze, reserving the rest for basting.
Place skillet in a 375F oven for 30-40 minutes, basting with the glaze every 10 minutes. At the final 10 minutes, pour the remaining glaze on top of the pork, allowing it to spill down into the fruit.
Take the pork out of the oven when it reaches 145F with a meat thermometer. Remove the pork from the skillet and allow it to rest on a carving board, covered loosely with foil. The pork will then come up to 150F which is the perfect internal temperature for serving.
Then place the skillet back on the cooktop. Whisk in the Worcestershire sauce and mustard and then set on a medium high flame to reduce the sauce until syrupy and thickened.
Transfer sauce to a large platter, creating a bed of sauce, carve half of the pork into ¼ inch slices, place the loin on the fruit with the slices, splayed out from it.
Garnish platter with fresh rosemary and 2 mandarin oranges cut in half with a few whole cloves pierced into the center of the orange.