Boneless Pork Loin With Red Wine Cranberry Glaze Recipes

Steps:

• Preheat oven to 325 degrees.
• In a small saucepan, combine cornstarch, cinnamon, minced onion, salt, pepper and garlic powder.
• Stir in orange juice and cranberry sauce.
• Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half of the cranberry mixture.
• Insert a meat thermometer.
• Cover with either lid or aluminum foil.
• Roast 1 to 1 1/2 hours, basting occasionally with the remaining half of the sauce.
• Meat is done when thermometer reads 160 degrees.
• Remove meat from oven and allow to rest 10 minutes before carving, so that the juices will redistribute themselves.

Steps:

• Preheat stovetop or outdoor smoker to approximately 230 degrees F.
• Trim the white "silver skin" from the pork loin and lightly coat the entire loin with olive oil. Sprinkle the rub liberally on all sides of the loin.
• Place pork in the smoker and smoke until internal temperature or pork reaches 150 degrees F, about 1 1/2 to 2 hours. Remove pork from smoker and wrap lightly in aluminum foil.
• Meanwhile, preheat broiler.
• Place the jam in a medium bowl and stir in about 1/3 of the chipotle sauce. Mix well, adding more chipotle sauce until the heat and taste reach your personal preference.
• Unwrap the pork and cover with the glaze. Place on a broiler pan and broil until glaze is bubbling, about 3 minutes. Slice pork against the grain and serve.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Steps:

• In a small saucepan, combine the cranberry sauce, apple juice, barbecue sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine the cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside 1 cup sauce., Place roast in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Spoon a third of the remaining glaze over pork. Bake 20-30 minutes longer or until a thermometer reads 145°, basting twice. Let stand for 10 minutes before slicing. Serve with reserved sauce.

Steps:

• Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.

Steps:

• Heat olive oil in largeish pan over medium-high heat, then add leeks.
• Saute until begining to go soft; add mushrooms and continue cooking until they just soften.
• Salt and pepper both sides of the prepared pork loins, add to pan, and sear so that outsides just begin to colour.
• Turn heat to very low, add about half of the broth, and cover pan.
• Meanwhile, place about half of the red wine in a sauce pan over extremely high heat.
• This should reduce to an almost syrupy-like consistency in just a few short minutes.
• When it has thickened, add about half of the remaining beef broth, and reduce and thicken again.
• Pour the resulting reduction onto the slowly simmering pork, and repeat the process with the remaining broth and wine.
• Again, pour over pork, and continue to gently cook until pork is finished.
• The amount of time this takes will vary, depending upon thickness of pork.
• Watch carefully, so as not to overcook.
• Remove pork from pan, and keep warm.
• Add the cornstarch mixture to the pan, turn the heat to high, allowing some of the liquid to boil off: thicken to desired consistency.
• Remove from heat.
• Serve the pork with a fair amount of the sauce pooled on it.