Recipe: Pork With Dried Cranberry Sauce [edit]

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Edited by: angela bennett, Barnaby Dorfman

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Yield: 4 people

[edit] Ingredients

1	pound boneless pork loin, about 3 to 4 pds
2	tablespoons olive oil
2	tablespoons crushed garlic
1	medium onion, chopped
1	cup of dried cranberries
1	teaspoon coriander
1	teaspoon orange zest
⅓	cup orange juice (or juice from orange)
⅔	cup red wine or sweet port
1	cup chicken broth
	salt and pepper to taste
	serve with quinoa or couscous

[edit] Preparation

Step 1	Preheat oven to 350 degrees.
Step 2	Microwave wine or port for 10 seconds and add cranberries to soak for a few minutes.
Step 3	Mix olive oil and garlic together.
Step 4	Rub garlic mixture over pork loin and add salt and pepper to taste. saute until slight brown on both sides on medium low.
Step 5	Remove pork from pan and put in baking dish.
Step 6	Add onions to same saute pan scrapping the bits of pork with the onions. cook until soft. remove onions and add to baking dish with pork.
Step 7	Add cranberries to saute pan and bring to simmer, allowing a bit of wine to evaporate. add orange zest, orange juice and corriander to cranberry mixture while cooking. cook for 5 minutes or so.
Step 8	Add cranberry mixture to pork dish. mix all ingredients evenly throughout baking dish and add 1-2 cups chicken broth.
Step 9	Add any more salt and pepper to taste if you desire.
Step 10	Cook covered (foil is fine) for 1 hour, turning pork over about every 20-30 minutes.
Step 11	Cook an additional 1 hour on 250 degrees to let pork soak in the juices. pork should fall apart at break of knife and fork (or more shred-like)

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[edit] About Pork With Dried Cranberry Sauce

Depending on how you like your pork cooked - this recipe allows for longer cooking time so your pork can fall apart or shred apart at the break of a knife or fork. You can also lessen the cooking time if you prefer your pork more firm.

The amount of chicken broth depends on how much sauce/juice you prefer with your pork, and how much sauce you liked served over the quinoa. It also keeps the pork tender and juicy.

This recipe works well over quinoa or couscous. (Rice would work too). I reworked this recipe from two receipes that had similiar ingredients but I took out a few ingredients from each one to make this one a bit different.