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2011-03-17 digital edition

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2011-03-17 / General Stories

From the Chef’s Corner

Roast Pork with Pear and Cranberry Pan Sauce
by Chef Deedle

One of my favorite meats to serve for company is pork loin. Find the right sauce to serve with it and you can have an elegant dinner. Since pork loins tend to be a little dry, double up on the sauce or gravy you serve with it.

2-3 lbs. pork loin
3 TBsp. orange zest, minced
3-4 garlic cloves, minced
1 TBsp. fresh thyme, minced
¾ tsp. fresh ground black pepper
1 TBsp. Kosher salt
3 pears, quartered
1 medium onion, diced
2 carrots cut into 1 inch pieces
1/4 - ½ cup dried cranberries
¾ - 1 cup chicken broth









Preheat oven to 375 F. In a small bowl, combine zest, garlic, thyme, salt and pepper. Set aside.

Remove pork loin from packaging and pat dry with paper towels. Rub the salt mixture all over the pork loin until well coated. Place the loin into a roasting pan with pears, onions and carrots and roast until internal temperature is between 150 – 160 degrees F (approximately 45 min. to 1 hour).

Remove pork loin from pan. Let it sit for 5 minutes before slicing.

Put the pan drippings and vegetables into a blender. Blend on high until smooth. (Feel free to add more chicken broth to achieve desired consistency.) Pour into small saucepan and add cranberries. Warm until just hot. Spoon sauce over medallion slices of pork. Very tasty!

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