November Roast Pork Loin
Whipped this up this evening, and it was surprisingly easy and quick, took me about an hour from turning the oven on to serving, yet it’s a good one to serve when company is coming.
Pork roast
2 small apples
1 small onion
1/2 cup dried cranberries
1/2 cup chopped pecans
1.5 cups apple cider
1 Tablespoon cornstarch
Thyme
Garlic
Salt
Take pork roast (in today’s case, some sirloin), dust it with salt, garlic and thyme and let rest while the oven heats to 350F. While the oven is heating, peel, core, and chop apples and onion, and saute in a pan with the cranberries and some thyme. Add 3/4 cup of cider and the pecans and simmer for about 5 minutes, letting the juice be absorbed into the cranberries. Add the remaining juice and thicken with the cornstarch.
Pour some of the sauce onto the roast and stick it in the over until internal temperature reads 155F. Take out and allow to rest for a few minutes. Slice into medallions and serve with the sauce. Goes well with rice or potatoes and a salad.
