Friday, December 26, 2014

From the Kitchen - Outside the Nest

Pork Loin with Cranberry Compote

Just in time for that special stay-at-home New Years Eve dinner.
And, if you have leftover whole-berry cranberry sauce, here's a great way to use it up.

I start with chopped vidalia onion. Yes, onion goes with cranberry.

Then I add the chicken stock. I use the powdered base with water, but purchased stock will work as well.

Then the cranberries, and the spices. Yes, the spices work well with the onion, and the pork. 

And then, the balsamic. Yes, the balsamic goes with the onions, cranberries and spices. Trust me on this.Let it simmer away while preparing the pork loin.

I like to purchase a loin and slice it into 1/2" slices. During the winter I put them on George.
In the summer, they sizzle outside on the grill.

To serve, ladle compote over the pork.
Just that simple.
It looks fancy, but it's not.
Is it ever good.
I'm sharing two recipes here, because I make my own cranberry sauce using frozen cranberries.
Twice the  bang for your buck this week on the blog.
Happy Saturday and Happy New Year.

Pork Loin with Cranberry Compote

1 (10-12 ounce) pork loin
1/2 C chopped sweet onion
2/3 C whole-berry cranberry sauce
1/2 C chicken stock
1 Tbsp balsamic vinegar
1/8 Tsp cinnamon
Pinch ground ginger
Pinch ground nutmeg
Pinch ground cloves

Saute onion in a small non-stick skillet. Add remaining ingredients except pork loin, and simmer until liquid is reduced. While simmering, prepare pork loin by either roasting or slicing into 5-6 slices and grilling, seasoning according to your taste. If pork loin is roasted whole, slice into 2 ounce servings. Spoon hot cranberry compote over the top of each slice. 5-6 servings

Cranberry Sauce
6 ounces fresh or frozen cranberries
1/2 C granulated sugar
1/2 C cranberry juice
1/8 Tsp ground cinnamon
Pinch of each: ground ginger, nutmeg and cloves

Combine all ingredients in saucepan. Cook over medium-low heat until cranberries pop and mixture thickens.

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