Wednesday: Pork Loin with Dried Cranberry Sauce

Adapted from Cooking Light

Personal Note: How did I pick this recipe? Simple. I had a ½ of a pork loin frozen in the freezer, and I didn’t want to buy anymore meat at the store. Like I said; simply cheap! Smithcale was a little leery about the thought of a dried cranberry sauce, but then he ended up bathing his entire meal in it. I’ll take that as a sign he liked it.

Plan of Attack:

1. Brown pork loin

2. Bake pork

3. Cook cranberry sauce

Ingredients for 2 servings:

½ pork loin, sliced

½ tsp dried sage

½ tsp dried thyme

Pinch of kosher salt & freshly ground black pepper

Sauce-

1 C chicken broth

1 C dried cranberries

½ C cran-grape 100% juice cocktail

1 Tbsp grape jelly

Instructions:

1. Preheat oven to 400 degrees
2. In a small bowl combine sage, thyme, salt & pepper and sprinkle on both sides of the pork loin slices
3. Heat a nonstick skillet to medium-high heat (with NO oil or fat). Once hot add the pork loin slices and cook for 2 minutes on each side or until nicely browned
4. Then place into a oven-safe pan sprayed with cooking spray and cook for 10-12 minutes or until the meat is slightly pink or it reaches 160 degrees
5. Reheat the same skillet used to brown the loin to medium-high. Add chicken broth, dried cranberries and juice to the pan and bring to a boil. Next, stir in the jelly and cook 8 minutes until it has reduced and slightly thickened
6. Place loin on a place and cover with the cranberry mixture
7. Enjoy!