Pork Loin with Cherry Glaze
“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