ROASTED PORK LOIN WITH BALSAMIC-CRANBERRY SAUCE

SERVES 4-6

This is delicious, easy and festive. I purchase whole pork loins when on sale, cut some into individual slices for grilling or scallopini and save a piece for roasting. It is much more economical than buying the individual cuts and very easy to work with since there are no bones.

INGREDIENTS

2 pound boneless pork loin roast

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup low-sodium chicken broth

1/2 cup water

2/3 cup whole cranberry sauce (canned or homemade)

2 tablespoons balsamic vinegar

1 teaspoon dried rosemary leaves

Pinch of dried thyme

Pinch of rubbed sage

1 tablespoon unsalted butter

Preheat oven to 350° F. Sprinkle roast with salt and pepper. Heat olive oil in a roasting pan over medium-high heat. Add roast and brown on all sides. Place pan in oven and roast for about 40 minutes or until a thermometer inserted in center registers 150° -155° F. Remove from pan and keep warm.

Place roasting pan over medium-high heat. Add broth and water; scrape up all the browned bits in bottom of pan. Add cranberry sauce and cook until gel melts. Add balsamic vinegar, seasonings and butter. Cook until sauce is reduced to desired consistency. Taste for seasoning. Slice pork and serve with sauce.

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