0
1 kg boneless, centre-cup pork loin roast, preferably seasoned
1/2 tsp freshly ground black pepper
1 small bunch fresh sage, or 4 tsp dried leaf sage, crumbled
2 sprigs fresh rosemary, or 2 tsp dried rosemary
2 cups cranberries
1/4 cup dry red wine
1 cup fresh or frozen cranberries
3 tbsp granulated sugar
Preheat oven to 350F (180C). Sprinkle pepper over meat. Place meat in a 9x13-inch (3-L) baking dish. If using fresh sage, remove leaves from stems. Stack leaves and slice crosswise into 1/4-inch- (0.5-cm-) thick strips. They should measure about 1/4 cup (50 mL). Remove rosemary leaves from stems and coarsely chop. They should measure about 2 tablespoons (30 mL). Rub sage and rosemary all over meat. If using dried herbs, crumble before rubbing over meat. Pour juice and wine into pan around, not over, meat.
Roast, uncovered, in centre of 350F (180C) oven 30 minutes. Then add cranberries to liquid in pan. Roast, uncovered, basting meat with pan juices every 15 minutes, until an instant-read thermometer inserted in centre of meat reaches 155F (70C), about 45 more minutes. Remove meat to a platter. Cover with foil and let stand 10 minutes before slicing.
Meanwhile, pour liquid and cranberries from baking dish into a wide saucepan set over medium-high heat. Stir in sugar. Boil, uncovered and stirring often, until liquid is reduced to about 1 cup (250 mL), from 4 to 6 minutes. Serve in a gravy boat for pouring over sliced pork.
Calories 409, Protein 44.3g, Carbohydrates 27.4g, Fat 12.5g, Fibre 1.4g.
For a change at Thanksgiving, pair cranberries and fresh herbs with a pork loin roast. It is marvellously moist and takes much less time than a big bird, plus it looks fantastic.