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Boneless Pork Dijon With Cranberry Port Sauce
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
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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