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.
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.
In the summer, they sizzle outside on the grill.
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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