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The flavor of browned and roasted pork with fresh rosemary, cranberry and balsamic vinegar are combined by Mean Chef to produce a wonderfully thick dense sauce. The whole cranberry and onions added texture. The layering of flavors was so well balanced that no one ingredient domminated the rest. A very easy to make main dish.
My family loved the flavorcombination of the sauce, but were not crazy about the texture of the whole berries. The second time, I used the canned cranberry jell and the went wild! A definite keeper! Thanx, Mean Chef.
This was a big hit for the boyfriend and I. I loved how the flavors blended together. It was a refreshing change that just made sense! Next time I cook this though I will instead grill or smoke the pork loin. I also am considering some orange zest or perhaps marinating the pork loin first in some sort of orange or lemon based marinade. I did not have fresh rosemary on hand but the dried worked really well and come this summer, I will definatly be using that from the garden for this recipe!
I thought this was tremendous...excellent flavor. Definitely company-worthy. I took some liberties with the recipe. First of all, I used about 2lbs of pork tenderloins. I did brown them in a skillet but then I transferred them to a baking dish and set some sprigs of fresh rosemary on and around them, partially covered them with foil and baked. While they were baking, I sauteed 1 large onion, probably about 1+ cup with lots of chopped rosemary, added the same 1/2 cup chicken broth, a whole can of cranberry sause and a generous, unmeasured sprinkling of balsamic. I let that cook til it was thickened and then poured it over the pork, cooked it uncovered for a while longer. It was really superb.
We love cranberries with pork and the flavor was really good. I made 2 (1.10lb) tenderloins and it took a lot longer than 10 minutes (I did use a thermometer) so take note if you do more than one piece of pork. Since I made more meat I doubled the sauce recipe which turned out great. I was a bit dissappointed that you can't taste the balsamic vinegar like I had hoped. Along with it I made garlic mashed potatoes and used sauce on them too, and roasted zuchinni. It was an enjoyable meal.
I used the whole can, 1 cup of broth, added some garlic and braised some CHOPS. 300 degrees, 2.5 hours in a dutch oven and pure yumminess! Served with mashed oldbay seasoned sweet potatoes. Perfect!
I made this exactly as written and it was wonderful. The flavor was awesome and the pork was so moist. I can't wait to make this for my family this Christmas. Thank you so much for a great recipe Mean Chef!!
We loved it. It was a terrific accompaniment to our pork tenderloin. Sweet baboo thought that it was a little herby, so we strained them out before serving. Otherwise followed the recipe exactly.
This pork smelled wonderful cooking and the sauce was delicious too but it was too much to be served over the pork. Another time I would use the jellied cranberry I make myself rather than whole berry. I followed the directions exactly as written.
I loved this! I accidentally bought a pork loin. But, it was still amazing! My loin was 3 lbs so I doubled the sauce. All four of my kids loved it. Even the sauce. Easy to make on a a school night too. I didn't have cranberries or cranberry sauce. I subbed Smuckers tart cherry preserves, the Michigan ones. Oh we all loved it!