Cook the Book: Pork Loin with Cranberry Port Sauce

Pork Loin with Cranberry Port Sauce

You’ll need to start this the day before (for the pork marinade).

3 pounds boneless pork loin
3/4 cup chopped fresh parsley
3 tablespoons chopped fresh rosemary
3/4 cup chopped fresh sage
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Combine all the ingredients except the pork.  Rub the pork loin all over with the herb mixture; cover and refrigerate overnight. Preheat oven to 375°. Place the pork in a roasting pan and roast until the internal temperature of the meat reaches 145° for medium and 150° for medium well, (about 1 hour). Remove the pork from the oven and let it rest, covered, for 10 minutes. Slice and serve with the Cranberry Port Sauce, below.

Cranberry Port Sauce

1/2 pound fresh cranberries
6 tablespoons port
6 tablespoons sugar
2 tablespoons orange juice
1/2 tablespoon grated orange zest
1/8-inch thick slice of fresh ginger
1 tablespoon red currant jelly

Combine the cranberries, port, sugar, orange juice, orange zest, and ginger in a small enamel (or other non-reactive) saucepan.  Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 12 to 15 minutes, stirring frequently, until the cranberries have popped and the sauce is slightly thickened.  Discard the gingerroot, stir in the jelly, and set aside to cool slightly. Pour the sauce into a pitcher and serve with the sliced pork. It’s great, hot, cold, or room temperature.

Serves 4 – 6.