Boneless Pork Dijon With Cranberry Port Sauce Recipe

• 1 x Boneless pork loin, (about 4 lbs)
• 2 Tbsp. Dijon mustard
• 1 tsp Dry thyme
• 1 tsp Dry oregano Salt and freshly grnd black pepper, to taste
• 1 lrg Bay leaf
• 1/2 c. Ruby Port
• 1/2 c. Chicken broth, (bouillon is fine)
• 3 lrg Garlic cloves, peeled and sliced Fresh mustard greens, for garnish Fresh orange slices, for garnish Fresh cherries or possibly crabapples, for garnish

1. Preheat oven to 350 degrees and arrange rack to the center position.
2. Coat a shallow, heavy gauge roasting pan well with a nonstick spray.
3. Pat pork dry and arrange in roasting pan.
4. Rub pork well with Dijon mustard, then season with thyme, oregano, salt and pepper.
5. Top roast with a bay leaf.
6. Add in Port, chicken broth and garlic to roasting pan.
7. Insert a meat thermometer into the thickest part of the meat and bake uncovered about 30 min per lb.
8. or possibly till meat thermometer registers 175 degrees, basting occasionally with pan juices.
9. Add in a little water as necessary, when pan juices become dry.
10. Cover pork loin loosely with a foil tent if top begins to over-brown.
11. For the Cranberry Port Sauce, place 1/2 c. ruby Port and 1/2 c. chicken broth (bouillon is fine) in a medium-sized, heavy gauge saucepan and bring to a boil over high heat.
12. Reduce heat to a medium-high setting and boil 5 to 7 min or possibly till mix has been reduced by half.
13. Stir in 1 (18 ounce) can whole berry or possibly jellied cranberry sauce, 2 Tbls sugar, 1 Tbls red wine vinegar and 1/4 c. orange marmalade.
14. Serve with Dijon Pork Roast.

pork loin, mustard, thyme, oregano salt, bay leaf, chicken broth, garlic

Taken from cookeatshare.com/recipes/boneless-pork-dijon-with-cranberry-port-sauce-89018 (may not work)