So this was recipe #3 of the festival of pork. This sauce came out really nice. As you can tell all pork recipes are just herb crusted or sauce based. So this is another variation on the cranberry sauce. The pork itself had a very simple spice mix. But even with a simple spice mix both the pork and the sauce came out really well.
Anyways, here are the pictures of the third pork recipe
The ingredients are really short and simple
- 1 Pork loin
- 2 3/4 teaspoons minced rosemary
- 1 tablespoon of butter
- 3/4 cup chicken broth
- 3/4 cup Tawny Port
- 1 cup Whole berry cranberry sauce
Basically take some salt, pepper and 1 teaspoon of the rosemary and create a spice mix and spread it all over the pork.
Melt the butter in a skillet on medium/medium-high heat. After the butter melts put in the pork loins. I cooked it around 5 minutes on each side. You should make sure the pork is at around 145F to eat. I just assumed that 10 minutes total would be alright. After it’s cooked set it aside. Then add the broth, port and leftover rosemary to the pan. Let it boil and reduce for about 4 minutes. Then add in the cranberry sauce and simmer it all until it reduces and thickens which should take around 7-10 minutes. Season the sauce a little and then finish plating. I added green beans and potatoes and the onions to the side of the pork loins. Bon App!
Now this is good stuff! This time i followed directions! The sauce and the pork was really nice today. The sauce had a nice tartish taste from the cranberry and a nice sweet taste from the vinegar. Though i did have a booboo where i burnt my hand. My oven towel slipped off the bottom of the pan when i took it out of the oven and the middle of my hand got burnt. I’m pretty much used to getting burnt though so it wasn’t a big deal.
Here are the pics!
So the ingredients are
- 1 1/2 tablespoons butter
- 1 pork tenderloin
- 1/2 cup chopped onion
- 1 tablespoon chopped fresh rosemary (i used a spice grinder with a few pulses)
- 1/2 cup canned low-salt chicken broth
- 1/3 cup canned whole berry cranberry sauce
- 1 tablespoon balsamic vinegar
So cooking the pork we do a sear bake thing. Preheat the oven to 450F. So the first thing to do is salt and pepper the pork. Then melt 1/2 tablespoon of the butter in a medium-high oven safe skillet. It needs to be oven safe because we have to put the skillet in the oven. After the butter melts sear the pork in the pan. It’s about 1-2 minutes on each side. After all the sides are seared and the oven is ready throw the pan in the oven. This should sit around 10 minutes. Now you can make the sauce while that is cooking in the oven. Take another skillet and put it on medium-high heat. Melt the rest of the butter in there. After the butter melts put the onion and rosemary in there. Cook till the onions are soft which should take a few minutes. Add the broth, cranberry sauce, and vinegar to the pan and whisk it together for a while. When the pork is done in the oven take it out and place it to the side to sit. (BE CAREFUL NOT TO BURN YOURSELF ON THE PAN) Then scrap all the juices and stuff from the pan to the sauce. Boil the sauce for a while so it reduces to a nice thick sauce. Then you’re done! Slice the pork, plate and pour the sauce over. Once again i did the green beans and potatoes…. 
Bon App
Ok i’m a nerd. Now that i got that out of the way this week may be crazy!!!!! I didn’t really know what to make next and was looking for ideas. So i asked the Cool Kiwi what i should make and the kiwi said to make pork tenderloin. I went to do my research and finalized on 4 recipes…. FUN FUN FUN!!! That means i’ll buy the pork tenderloin bulk from Sam’s Club and do a pork-a-thon.
Here are the list of what i’m gonna cook
- Pork tenderloin with roasted apples and onions
- Pork tenderloin with balsamic-cranberry sauce
- Pork tenderloin with pomegranate sauce
- Pork tenderloin with sauteed onion and fennel and fennel cream
- Pork chops with cranberry, port, and rosemary sauce
O wait… that’s 5!!! Soooo YEA!!!!!! GAME ON!!!!
As you can tell there isn’t much to pork tenderloin other than the sauce. I was telling another Kiwi that pork tenderloin = sauce or spice rub. How you cook the tenderloin is pretty much standardized.
To complement the dishes and for color+plating i’m gonna eat each with either, green beans, red potatoes, or sweet potatoes. Sooo yea.. Maybe i’ll throw in some broccoli. Haven’t decided yet.
Though it may look like i’m making a lot of different dishes, they are all pretty simple. I only have to buy 5 ingredients total (not including the pork and the side dishes) . Most of the other stuff are spices and herbs and random stuff which everyone should have. Soo…. everyone look forward to that. I didn’t forget the lava cake. I’m gonna make that as soon as i become unlazy.
