Date Night: Pork Loin with Cranberry Wine Sauce
By: Leah Rodrigues
Published: September 28, 2012

Spend some quality time with that special someone tonight and prepare a delicious meal.  Roasted pork loin with cranberry wine sauce from Jan's Sushi Bar is sure to impress anyone.  The pork is seasoned with a dried herbs, garlic, salt and pepper before being roasted in the oven.  You'll want to monitor the roast because you don't want it to overcook and dry out.  The sweet and fruity wine sauce is the perfect accompaniment.  Serve your roasted pork loin with a seasonal vegetable and mashed potatoes.
Roasted Pork Loin with Cranberry-Wine Sauce
Ingredients:



3 pounds pork loin roast – do not trim the fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried basil or rosemary or thyme
1 12 oz. package fresh cranberries, rinsed and drained
1/2 lemon, quartered
1 small, tart apple, peeled and chopped
2 cinnamon sticks
1 teaspoon red pepper flakes
1/2 cup honey
Sugar or Splenda to taste, if needed
1/2 cup dry red wine (a shiraz or zinfandel would be good)
Water to cover
 
Directions:
 








Preheat oven to 425º F.


   
In a small bowl, stir together the salt, pepper, garlic powder and dried herbs. Rinse the pork loin, and pat dry; rub the salt mixture evenly over the pork. Place, fat side up, in the V-rack of a roasting pan. Roast for 30 minutes, then turn the heat down to 350º F and roast for another hour, or until the internal temperature reaches 150º F on an instant read thermometer. Remove from the oven and allow the pork loin to rest for 20 minutes before slicing.


   
While the pork loin is roasting, combine the cranberries, lemon, apple, cinnamon sticks, red pepper flakes, honey and wine in a large, heavy saucepan. Add just enough water to cover the fruit, and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the cranberries pop, the apple softens and the entire mixture thickens. Remove from heat and remove lemon pieces and allow to cool. Taste, and add sugar or Splenda, if needed.


   
Serve the sauce over the sliced pork loin.

Preheat oven to 425º F.


     
In a small bowl, stir together the salt, pepper, garlic powder and dried herbs. Rinse the pork loin, and pat dry; rub the salt mixture evenly over the pork. Place, fat side up, in the V-rack of a roasting pan. Roast for 30 minutes, then turn the heat down to 350º F and roast for another hour, or until the internal temperature reaches 150º F on an instant read thermometer. Remove from the oven and allow the pork loin to rest for 20 minutes before slicing.


     
While the pork loin is roasting, combine the cranberries, lemon, apple, cinnamon sticks, red pepper flakes, honey and wine in a large, heavy saucepan. Add just enough water to cover the fruit, and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the cranberries pop, the apple softens and the entire mixture thickens. Remove from heat and remove lemon pieces and allow to cool. Taste, and add sugar or Splenda, if needed.


     
Serve the sauce over the sliced pork loin.