Boneless Pork Dijon With Cranberry Port Sauce

CATEGORY	CUISINE	TAG	YIELD
Meats		Barbara1	1	Servings

INGREDIENTS

1		Boneless pork loin, about 4
		lbs
2	T	Dijon mustard
1	t	Dried thyme
1	t	Dried oregano
		Salt and freshly ground
		black pepper to taste
1		Bay leaf
1/2	c	Ruby Port
1/2	c	Chicken broth, bouillon is
		fine
3		Garlic cloves, peeled and
		sliced
		Fresh mustard greens, for
		garnish
		Fresh orange slices, for
		garnish
		Fresh cherries or
		crabapples for garnish

INSTRUCTIONS

Preheat oven to 350 degrees and arrange rack to the center position.
Coat a shallow, heavy gauge roasting pan well with a nonstick spray.
Pat pork dry and arrange in roasting pan. Rub pork well with Dijon
mustard, then season with thyme, oregano, salt and pepper. Top roast
with a bay leaf. Add Port, chicken broth and garlic to roasting pan.
Insert a meat thermometer into the thickest part of the meat and bake
uncovered about 30 minutes per pound or until meat thermometer
registers 175 degrees, basting occasionally with pan juices. Add a
little water as necessary, when pan juices become dry. Cover pork  loin
loosely with a foil tent if top begins to over-brown.  For the
Cranberry Port Sauce, place 1/2 cup ruby Port and 1/2 cup  chicken
broth (bouillon is fine) in a medium-sized, heavy gauge  saucepan and
bring to a boil over high heat. Reduce heat to a  medium-high setting
and boil 5 to 7 minutes or until mixture has been  reduced by half.
Stir in 1 (18 oz) can whole berry or jellied  cranberry sauce, 2 Tbls
sugar, 1 Tbls red wine vinegar and 1/4 cup  orange marmalade. Serve
with Dijon Pork Roast.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1463 Calories From Fat: 160 Total Fat: 18.2g Cholesterol: 245.5mg Sodium: 889mg Potassium: 1691.6mg Carbohydrates: 243.1g Fiber: 17.7g Sugar: 7.3g Protein: 93.3g