Roast Pork with Cranberry Raisin Sauce

This roast pork is as elegant as it is tasty. The tartness of cranberry combines with the sweetness of raisins.

• 1 tablespoon vegetable oil
• 1 (1-pound) pork tenderloin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup onion, minced
• 1/3 cup sugar
• 1/3 cup vinegar
• 3/4 cup cranberry juice
• 1 cup chicken broth
• 1/3 cup dried cranberries
• 1/3 cup golden raisins
• 2 tablespoons butter

METHOD

Preheat oven to 475° F. Coat a roasting pan with thin layer of oil.

Sprinkle pork with salt and pepper; roast it about 17 to 20 minutes, turning once during cooking.

While pork is roasting, mix together onion, sugar, vinegar and cranberry juice in a saucepan. Bring to a boil, whisking to incorporate sugar. Simmer over medium-high heat, stirring frequently until mixture is reduced to a syrupy thickness. Pour in chicken broth, cranberries and raisins, and return to a boil.

Cook over medium high heat, stirring until sauce thickens again, about 8 minutes. Remove from heat and stir in butter.

When pork has cooked, set aside to rest for 5 minutes. Slice into serving pieces, spoon sauce generously over meat and serve.

Serves: 4

Contributor: Joan Glick

 

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