Cranberry Apple Pork Loin Roast
Ready to Serve
It sounded like the perfect recipe for Christmas. I gathered everything I needed and started putting it all together. It would be a different meal for Christmas and looked perfect. I liked the addition of cranberries. Cranberries are a rich source of several vitamins and minerals, especially vitamin C. Vitamin C is essential for the maintenance of your skin, muscles and bone. Manganese is essential for growth, metabolism, and your body's antioxidant system. Vitamin E is essential fat-soluble antioxidants. Copper is often low in Western diets. Inadequate copper intake may have adverse effects on heart health. There is not room here to talk about all the health benefits of eating an apple a day. But adding apples to your diet can reduce your risk of heart disease or cancer, the top two leading causes of death in the United States.
After making this recipe I have some things to help you make it more tasty. I would urge you to use a digital meat thermometer and remove the pork loin from the oven as soon as it gets to 145 degree Fahrenheit. I didn't and felt that the pork was over-cooked. It should have some pink in the center. I also chose not to use the gelatin, apple application as I felt it was not needed. I had planned to do that but as I looked at the finished product I decided against it. I have left it in the recipe in case you want to add it. We enjoyed this pork roast and it would make a fine meal for Christmas. Happy Holidays!
Ingredients:
3 pound pork loin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried cilantro
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 medium-sized yellow onion
4 garlic cloves* I used minced garlic in olive oil. 1 teaspoon equals 1 clove of garlic.
3 medium-size green apples (such as Granny Smith)* I only needed two apples since I did not make the gelatin puree.
1 cup apple juice
1/2 cup dry white wine
1 can whole berry cranberry sauce
1 envelope unflavored gelatin *
Directions:
Step 1. Preheat oven to 350 degrees.
Step 2. Season the pork roast with the oregano, thyme, coriander, salt, and black pepper.
Step 3. Heat the vegetable oil in a large frying pan. Add the pork roast. Cook on medium heat, turning the pork roast until all sides and ends are browned.
Step 4. Remove the skin from the onion and cut into 1-inch pieces. Remove the skin from the garlic and cut into thin slices. Remove the stem and core from 2 of the apples and cut into 1/2 inch slices.
Step 5. Put the pork roast in a large baking dish. Cover with the apple juice and white wine. Sprinkle the apple pieces, onion, and garlic on top. Cover and bake until the thermometer reads 145 degrees.
Step 6. Remove the peel, stem and core from the remaining apple. Place in a food processor or blender and blend until pureed. Boil 1 cup water. Add the gelatin. Stir in the apple puree. Cool in the refrigerator for 15 minutes.* I did not do this.
Step 7. Warm the whole sauce cranberries.
Step 8. Remove the meat from the oven. Cut into 1/2 inch slices and arrange on a platter. Spread the apples and cranberries over the pork tenderloin.
Notes:
*I used minced garlic. A time saver.
*I did not use the gelatin mixture.
*Only need two apples if you are not making the puree.
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teri.preas@n2co.com
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teri.preas@n2co.com
https://linktr.ee/marketingsolutionsbyteri