Roasted Boneless Pork Loin with Balsamic-Cranberry Sauce
Serves 4 to 6
This recipe for roasted pork loin is easy, healthy, festive and delicious. I purchase whole pork loins when on sale, cut some into individual slices for other uses and save a piece for roasting. It is usually more economical than buying the individual cuts and very easy to work with since there are no bones.
- One boneless pork loin roast, about 2 pounds
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth
- 1/2 cup water (can use additional chicken broth)
- 2/3 cup whole cranberry sauce, canned or homemade (see recipe in the similar and related recipes links)
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried rosemary leaves
- Pinch of dried thyme
- Pinch of rubbed sage
- 1 tablespoon butter, preferably unsalted
Preheat oven to 350° F. Season roast with salt and pepper. Heat olive oil in a roasting pan or large skillet 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 145° to 150° F. Remove from pan, tent with foil and keep warm.
Meanwhile, make sauce. 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.