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Archive for Monday, March 23, 2009

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Pork Loin with Cherry Glaze

March 23, 2009

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“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

Ingredients:

2 to 3 pound boneless pork loin

Salt and black pepper, to taste

2 tablespoons fresh rosemary, finely chopped

Cherry Glaze:

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

Directions:

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

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