Wednesday, December 14, 2011

Braised Pork with Rosemary Sugar and Cranberry Relish

Braised pork with rosemary sugar and cranberry relish
A very festive dish, in both cooking and presentation with a pork tenderloin with a rosemary sugar rub and orange cranberry relish by Lacey Johnston.
Serves 4

  • 1 lb. Pork Tenderloin
  • 1/2 cup Sugar
  • 1 tbsp Fresh Rosemary, minced
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Ground Ginger
  • 1 tbsp Coconut Oil
  • 6 cloves Garlic, peeled and cut in half
  • 8 Green Onions, cut into 2" lengths
  • 2 Carrots, cut into matchsticks (optional)
  • 12 oz. Cranberries (fresh or frozen)
  • 2/3 cup Orange Juice
  • 1 Bay Leaf
  1. Preheat oven to 350* degrees F.
  2. In a large bowl, stir together 1/4 cup of the sugar, rosemary, salt, pepper and ginger.
  3. Add the pork, turn to coat, rub well with rosemary sugar.
  4. Meanwhile, in a non-stick Dutch oven or roasting pan, heat the coconut oil over medium-high heat.
  5. Add the pork to the pan, along with the garlic, cook 2 minutes per side (for 4 turns), remove pork and set aside on plate.
  6. Add the scallions and carrots to the pan, cook for 3 minutes or until the carrots begin to color (if skipping the carrots, add scallions for 30 seconds, stirring frequently).
  7. Stir the remaining 1/4 cup sugar, cranberries, orange juice and bay leaf into the pan, bring to a boil.
  8. Return the pork to the pan, reduce to a simmer, cover with lid or foil (if using roasting pan).
  9. Bake for 30 minutes or until pork is 160* degrees internally.
  10. Remove pork from pan and let rest for 5 - 10 minutes before slicing.
  11. Remove and discard the bay leaf, slice pork into 1" rounds.
  12. Serve the pork with carrots and top with cranberry relish.
Pork prior to baking in oven - without carrots

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