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Roast Pork with Cranberry Clementine Sauce


Last year for Christmas I wanted to do something a bit different from the usual turkey, so I decided to make a pork roast. Everyone enjoyed it but there was some dissention in the ranks by a few who considered  turkey being the only fare to be served at Christmas. I am bowing to pressure and this year and they will have their bird.
Just in case any of you wish to still go against the grain (and I imagine, family majority) I am including the pork and cranberry, clementine sauce recipe I served.
I served it with roasted Brussels sprouts, small sweet green peas and potato wedges. I also made a batch of Pomegranate Cranberry Clementine Sauce, based on a recipe that I recently came across.

Ginger and Brown Sugar Roast Pork

Ingredients:
1. 2 1/2 pounds boneless pork loin roast, tied
2. 2 garlic cloves, thinly sliced
3. 2 tablespoons maple sugar or brown sugar
4. 1 1/2 teaspoons finely grated fresh ginger
5. 1/2 teaspoon kosher salt
6. 1/4 teaspoon crushed red pepper
7. 2 tablespoons extra-virgin olive oil
Preperation:
The night before
1. Using a small, sharp knife, make thin slits all over the pork loin roast and slip a garlic slice into each one.
2. In a small bowl, mix the maple sugar with the ginger, salt, red pepper and olive oil.
3. Rub the paste all over the pork, wrap it well in plastic and refrigerate overnight in a small roasting pan.
Before cooking
1. Let stand at room temperature for 1 hour before roasting.
2. Preheat the oven to 450°.
Cooking the roast
1. Roast the pork at 450°for 10 minutes.
2. Lower the oven temperature to 400° and roast the pork for about 35 minutes longer, until an instant-read thermometer inserted in the thickest part registers 135°.
3. Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
4. Discard the string and carve the pork into thin slices.
Pomegranate Cranberry Clementine Sauce
Ingredients:
• 2 cups 100% pomegranate juice
• 2/3 cup light agave nectar or honey
• 1 12-ounce bag of fresh or frozen cranberries
• zest of 3 Clementines
• 3 Clementine segments chopped into small pieces
Preperation:
1. Bring pomegranate juice and agave nectar to a boil.
2. Add cranberries and simmer, stirring occasionally, until berries just pop, about 10 to 12 minutes.
3. Stir in zest and clementines
4. Keep warm (not hot) to serve with the pork roast.
 

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