Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Minced garlic

  2. 1 tablespoon 15ml Fresh thyme leaves

  3. 1 tablespoon 15ml Olive oil

  4. 2 lbs 908g / 32oz Center-cut pork roast - tied together Salt - to taste Freshly-ground black pepper - to taste

  5. 1/4 cup 59ml Balsamic vinegar Caramelized Onions & Cranberries

  6. 1/2 cup 118ml Ruby Port wine

  7. 1/2 cup 46g / 1.6oz Dried cranberries

  8. 2 tablespoons 30ml Unsalted butter - divided

  9. 2 Onions - halved, and Thinly sliced

  10. 1 teaspoon 5ml Sugar

  11. 1/2 cup 118ml Low-sodium chicken broth Reserved pan juices from pork

  12. 1 teaspoon 5ml Brandy

  13. 1/2 teaspoon 2 1/2ml Coarse salt Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Pork: Trim pork roast of all but the thin surface fat. Combine the garlic, thyme and oil in small dish. Rub the mixture over the entire surface of the meat. Season the surface with salt and pepper. Chill the pork several hours, preferably overnight, wrapped airtight. Let it come to room temperature before cooking. Heat the oven to 375 degrees. Set the roast in a shallow roasting pan. Roast, uncovered, until an instant read thermometer registers 170 degrees, about 1 1/4 hours. Baste the pork with the vinegar as it cooks. Transfer the meat to a cutting board. Tent with foil. Let the roast rest 10 minutes before slicing. Pour off the pan juices into a small measuring cup; skim and discard the fat. You'll need the juices for the Caramelized Onions and Dried Cranberries. For the Caramelized Onions & Dried Cranberries: Place the wine and cranberries in a small bowl. Microwave until slightly warm, about 30 seconds. Let stand for 1 hour. Heat 1 tablespoon of the butter in a medium nonstick skillet over medium-high heat. When hot, stir in the onions. Place foil or wax paper close to the onions to "sweat" them, or cover with a lid. Cook, stirring often, until lightly browned, about 5 minutes. Stir in the sugar. Cook 1 minute longer; do not allow the onions to burn, but it's OK if they're dark brown. Add the cranberries and wine along with the broth. Gently simmer, uncovered, until the onions are slightly softened (but not mushy), stirring often and adding more broth or a little water if the mixture becomes too dry, about 7 minutes. (This can be made a day ahead to this point and refrigerated. To serve, gently reheat.) Add the skimmed pan juices, brandy and remaining tablespoon of butter, stirring until the butter is melted. Season with the salt and pepper. Taste; adjust the seasoning. Serve hot, spooned over sliced pork roast. To serve, thinly slice the pork and arrange on a heated platter. Lightly season with salt and pepper. Top with Caramelized Onions & Cranberriess. Serve immediately. This recipe yields 4 servings. Each serving of Pork: 444 calories; 167 mg sodium; 140 mg cholesterol; 27 grams fat; 9 grams saturated fat; 1 gram carbohydrates; 45 grams protein; 0.05 gram fiber. Each serving of Caramelized Onions & Cranberries: 131 calories; 302 mg sodium; 16 mg cholesterol; 6 grams fat; 4 grams saturated fat; 12 grams carbohydrates; 3 grams protein; 3.25 grams fiber.


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