Roasted Pork loin with a Pineapple-Cranberry Sauce

Well it’s Christmas Eve, eve…is everybody ready?? I am- I think at least, but I do have a feeling that there will be at least one more trip to the stores. Hopefully it will be today and NOT tomorrow, I would prefer to stay away from the madness on Christmas Eve.

Today is my last offering of the week; it’s your main course. The flavors of all the recipes I have given you this week really complemented each other perfectly. Best part is you can make the two side dishes, and today’s sauce way ahead of time (I made them in the morning) and reheat them while the roasted pork loin is resting before you slice it.

Happy Holidays from my family to yours!!!!!

Ingredients

Pork loin roast- 3-4 pounds

Dijon mustard- ¾ cup

Rosemary- 1 tsp (dried)

Sage-1 tsp (dried)

Thyme- 1 tsp (dried)

Blackened seasoning- 2 tsp

Salt- 1 tsp

Pepper- 1 tsp

Olive oil- 2 tbsp

Ingredients for the sauce

Crushed Pineapple- 2 eight ounce cans

Brown sugar- 1 cup

Cranberries- ¾ cup (dried, marinated in pomegranate juice)

Chicken broth- 1 cup

Cornstarch- 1 tbsp

Apple cider vinegar- 1 ½ tbsp

Method to the Madness

1)      Preheat the oven to 500. Place your Pork loin in a shallow baking sheet lined with foil. Make criss-cross marks with a paring knife on both sides of the loin. In a mixing bowl combine the oil, Dijon, and spices mix well. Coat the loin with the spice mix and refrigerate for at least 4 hours, over-night if possible.

2)      Remove the loin from the refrigerator and let rest at room temp for 30-40 before placing in the oven. Bake for 20 minutes and rotate bake for another 20-30 minutes or until internal temp reads 150. Remove from oven tent with foil and let rest for 12-15 minutes.

3)      Slice and ENJOY!!!

For the Sauce

1)      In a medium sauce pot add the pineapple and the brown sugar, cook over medium high heat for 5-8 minutes or until sugar dissolves. Add the Cranberries.

2)      Whisk together the chicken broth and the cornstarch and add to the pineapple in batches, stirring the entire time. Bring to a boil. Reduce heat add the cider vinegar and simmer for 15 minutes. Serve hot

3)      ENJOY!!!