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pork loin roast salt pepper olive oil fresh cranberries water sugar orange large butter shallots garlic chicken broth balsamic vinegar
Viewed: 81 - Published at: 8 years agoIngredients
- 3 pounds pork loin roast
- salt
- pepper
- 3 tablespoons olive oil
- 1 cup fresh cranberries
- 1 cup water
- 3 tablespoons sugar
- 1 Orange large, zest and juice
- 1 tablespoon butter
- 1/2 cup shallots diced
- 1 clove garlic minced
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
Method
- Preheat oven to 400 degrees.
- Salt & pepper all sides of the pork tenderloin roast. In a Dutch oven over medium-high heat, add olive oil, when oil is hot sear pork roast on all sides.
- Place Dutch oven in oven and roast until the pork has an internal temperature between 145 degrees F. (medium rare) to of 160 degrees F. (medium), using a digital meat thermometer. This will take roughly 30 minutes.
- While the roast is baking, in a saucepan over medium heat, add cranberries, sugar, water and orange zest and juice. Bring to a boil and simmer for 15 minutes, stirring occasionally. Sauce will thicken. Remove from heat, set aside.
- Remove roast from Dutch oven, set on a plate, and cover with foil.
- Add butter to the drippings of the roast, melt, add shallots and garlic and saute for about 3-4 minutes. Add chicken broth, scraping the bits from the sides and bottom of the pan. Add cranberry sauce and vinegar, stir and simmer for about 15 minutes for sauce to thicken up again.
- Slice and serve with sauce.
