Roast Pork Loin With Cranberry-cherry Glaze

Submitted by Hey Jude

"Delicious pork roast, recipe from The Daily Herald."

 

• Ready In: 2hrs 30mins
• Ingredients: 22
• Serves: 12

ingredients

• 1814.36-2267.96 g pork roast, with or without bone
• 4.92 ml kosher salt
• 1.23 ml pepper
• 1.23 ml dried thyme
• 1.23 ml dried rosemary
• 29.58 ml extra virgin olive oil
• 396.89 g can chicken broth
• 396.89 g can beef broth
• 2 medium onions, chopped
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 4 clove garlic, minced

• Glaze

• 226.79 g cranberry sauce
• 226.79 g canned bing cherries
• 0.61 ml ground cinnamon
• 0.61 ml ground ginger
• 59.14 ml orange juice

• Mushroom Gravy

• 946.0 ml water
• 907.18 g sliced mushrooms
• 59.16 ml butter
• 59.16 ml flour
• salt and pepper

directions

1. Combine salt, pepper, thyme and rosemary and rub onto pork roast; heat the oil in a frying pan and sear the pork on all sides.
2. Heat oven to 375°.
3. Combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160° on a meat thermometer.
4. Glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied.
5. After the first hour of roasting, baste the pork every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes.
6. In the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve.
7. Gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again.
8. Serve over pork slices.