| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbara1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Boneless pork loin; (about 4 lbs) |
| 2 |
tb |
Dijon mustard |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Dried oregano |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
lg |
Bay leaf |
| 1/2 |
c |
Ruby Port |
| 1/2 |
c |
Chicken broth; (bouillon is fine) |
| 3 |
lg |
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.
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