Cranberry Braised Pork Loin
Yield: 4 Servings
1 Pork Loin - 3 Lbs
3 Tablespoons Olive Oil
1 Teaspoon Crushed Pink Peppercorns
1 Teaspoon French Grey Salt
2 Cloves Garlic
1/2 Cup Cranberry Butter
2 Cups Rose’ Wine
1 Tablespoon Country French Seasoning
1 Teaspoon Fleur De Sel
1 Teaspoon Ground Tellicherry Peppercorns
Cranberries, herbs, and pork loin - this recipe has all the makings of a perfect holiday recipe. Not only is the flavor sure to impress and amaze, but the colors and textures add to the festive spirit. Your guests are may well believe this is the best dish they've ever tasted! There's just not much more to say than that!
Preheat oven to 375 degrees.
Liberally season pork with French Grey Sea Salt and Pink Peppercorns. Heat olive oil in large sauté pan placed over medium high heat. Add pork and brown on all sides. Remove from pan and set aside.
Deglaze the sauté pan with wine; add cranberry butter, seasoning blend and and wine. Cook mixture until liquids have reduced by half.
Return the pork to the saute' pan. Pour the reduced wine mixture over the top. Cover pan with aluminum foil and place on middle rack in preheated oven.
Roast at 375 degrees for 10 minutes, then reduce oven temperature to 300 degrees. Continue to roast for another 45-55 minutes until temperature reads 140 degrees. Check periodically and add more water to pan as necessary to keep the meat moist.
Move meat to a large serving platter and tent lightly with foil. To make a pan gravy, use an immersion blender to blend the pan juices until smooth. Add water as needed to achieve desired consistency. Season as desired with Fleur De Sel and Tellicherry Peppercorns.
Slice meat and drizzle with pan sauce before serving.