Boneless Pork Dijon With Cranberry Port Sauce Recipe

1. 1

   Preheat oven to 350 degrees and arrange rack to the center position.

2. 2

   Coat a shallow, heavy gauge roasting pan well with a nonstick spray.

3. 3

   Pat pork dry and arrange in roasting pan.

4. 4

   Rub pork well with Dijon mustard, then season with thyme, oregano, salt and pepper.

5. 5

   Top roast with a bay leaf.

6. 6

   Add in Port, chicken broth and garlic to roasting pan.

7. 7

   Insert a meat thermometer into the thickest part of the meat and bake uncovered about 30 min per lb.

8. 8

   or possibly till meat thermometer registers 175 degrees, basting occasionally with pan juices.

9. 9

   Add in a little water as necessary, when pan juices become dry.

10. 10

    Cover pork loin loosely with a foil tent if top begins to over-brown.

11. 11

    For the Cranberry Port Sauce, place 1/2 c. ruby Port and 1/2 c. chicken broth (bouillon is fine) in a medium-sized, heavy gauge saucepan and bring to a boil over high heat.

12. 12

    Reduce heat to a medium-high setting and boil 5 to 7 min or possibly till mix has been reduced by half.

13. 13

    Stir in 1 (18 ounce) can whole berry or possibly jellied cranberry sauce, 2 Tbls sugar, 1 Tbls red wine vinegar and 1/4 c. orange marmalade.

14. 14

    Serve with Dijon Pork Roast.

* Per serving · 4 servings · Values may vary.

No additional tips available.