“What’s for Lunch?” Jayni Carey visits with Corpus Christi Catholic School chef Susan Schmidtberger
Also on the menu:
• Baked chicken breasts
• roasted potatoes
• Fruit and yogurt parfait
Pork Loin with Cherry Glaze
2 to 3 pound boneless pork loin
Salt and black pepper, to taste
2 tablespoons fresh rosemary, finely chopped
1 16-ounce can unsweetened tart cherries
1/2 to 3/4 cup cherry-flavored juice (from one 48-ounce bottle)
4 teaspoons cornstarch
1/4 cup brown sugar
1/2 cup dried cranberries
1 teaspoon yellow mustard
Trim the excess fat from the pork loin, if desired. Rub salt and pepper over the pork, then rub with the chopped rosemary. Place the pork, fat side up, on a baking rack in a shallow roasting pan. Roast in a 350-degree oven for 45 to 60 minutes, until the internal temperature reaches 155 degrees. Transfer the pork loin to a platter and tent with aluminum foil. Let rest for about 10 minutes.
Cherry Glaze: Drain the cherries, reserving the liquid. Pour the liquid into a measuring cup and add enough cherry-flavored juice to make 1 cup. Combine the cornstarch with 2 tablespoon of the cherry juice in small bowl and mix well. Whisk the cornstarch mixture into remaining cherry juice. Pour the mixture into a saucepan and stir in the cherries, brown sugar and cranberries, Cook over medium-high heat, stirring constantly, until mixture boils and thickens slightly. Stir in the mustard and set aside.
To serve, slice the pork tenderloin into 1/2-inch slices and top each serving with some of the Cherry Glaze. Makes 6 to 8 servings.
— Recipe by Chef Susan Schmidtberger