2.5- 3 POUND PORK ROAST
SALT AND PEPPER , TO TASTE
3 TABLESPOONS OLIVE OIL
1 CUP FRESH CRANBERRIES (or 1 can Whole Cranberry Sauce)
1 CUP WATER
3 TABLESPOONS SUGAR
1 LARGE ORANGE, ZEST AND JUICE
1 TABLESPOON BUTTER
1/2 CUP ONIONS, DICED
1 CLOVE GARLIC, MINCED or 1 TABLESPOON MINCED GARLIC
1 CUP CHICKEN BROTH
2 TABLESPOONS BALSAMIC VINEGAR
Preheat oven to 400 degrees.
*Original recipe courtesy of National Pork Board. Adapted to meet our family's taste buds & ease of cooking.
Salt & pepper all sides of the pork tenderloin roast. In a Dutch oven over medium-high heat, add olive oil, when oil is hot sear pork roast on all sides.
Place Dutch oven in oven and roast until the pork has an internal temperature between 145 degrees F. (medium rare) to of 160 degrees F. (medium), using a digital meat thermometer. This will take roughly 30 minutes.
While the roast is baking, in a saucepan over medium heat, add cranberries, sugar, water and orange zest and juice. Bring to a boil and simmer for 15 minutes, stirring occasionally. Sauce will thicken. Remove from heat, set aside.
Remove roast from Dutch oven, set on a plate, and cover with foil.
Add butter to the drippings of the roast, melt, add shallots and garlic and sauté for about 3-4 minutes. Add chicken broth, scraping the bits from the sides and bottom of the pan. Add cranberry sauce and vinegar, stir and simmer for about 15 minutes for sauce to thicken up again.
Slice and serve with sauce.