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Pork Loin with Balsamic Cranberry Sauce picture

Pork Loin with Balsamic Cranberry Sauce

Pork loin is a good lean protein and this pork recipe is especially tasty and simple as well. The cranberry sauce with a touch of balsamic vinegar makes this dish good enough for company.

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  • 2 pounds (approximately) boneless pork loin roast
  • Olive oil for roasting
  • 2 tablespoons butter
  • 1/2 yellow onion, finely chopped
  • 1 teaspoon dried rosemary
  • 1 cup low-sodium chicken stock
  • 1/4 cup dried cranberries
  • 1 tablespoon balsamic vinegar

Serves 6

  1. Preheat the oven to 450F.
  2. Use a sharp knife to score the fat on the top of the pork loin roast. Do this by cutting diagonal lines through the fat (don’t cut all the way through to the meat) about one-inch apart from right to left, and then cut similar diagonal lines going from left to right to create a diamond pattern on the fat. Scoring the fat prevents the fat from shrinking during cooking. (Note: Cooking the roast with the fat intact ensures a moist roast. You can always remove the fat before serving, if you like.)
  3. Rub the pork loin all over with the olive oil, and then sprinkle it all over with salt and pepper. Place the roast on a wire rack (fat side up) in a roasting or baking pan.
  4. Roast the pork for 20 minutes and then turn down the oven temperature to 325F. Continue roasting for 30 to 40 minutes more, or until the internal temperature of the meat reaches 140F to 145F.
  5. Remove the roast and place on a cutting board; allow the roast to rest for 10 minutes.
  6. While the pork rests, make the cranberry sauce by melting the butter in a medium skillet over medium heat. Add the onion and rosemary and cook, stirring, until the onion softens, about 5 minutes.
  7. Add the chicken stock, cranberries and balsamic vinegar. Bring the sauce to a boil and then reduce the heat so the sauce just simmers. Simmer for 5 minutes. Taste the sauce and add salt and pepper as desired.
  8. To serve, slice the pork roast into thin (1/4-inch) slices. Serve 2 to 3 slices per person and ladle the sauce over the pork.

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