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.
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Nutrition (calculated from recipe ingredients)
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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