pat's Recipe

Roast Pork with Pear & Cranberry Pan Sauce

Category: Pork

2 pounds pork loin
2 Tablespoons orange zest, minced
3 garlic cloves, minced
1 Tablespoon fresh thyme, minced
1/2 teaspoon fresh ground pepper
1 Tablespoon kosher salt
3 pears, quartered
1 medium onion, diced
2 carrots, cut into 1-inch pieces
1/4 cup dried cranberries
1/4 cup chicken broth

Preheat oven to 375 degrees.
In a small bowl, combine zest, garlic, thyme, salt and pepper. Set aside.
Remove pork loin from packaging and pat dry with paper towels.
Rub the salt mixture all over the pork loin until well coated.
Place the loin into a roasting pan with pears, onions and carrots and roast until internal temperature is between 150-160 degrees.
Remove pork loin from pan. Let it sit for 5 minutes before slicing.
Put the pan drippings and the vegetables into a blender. Blend on high until smooth. (Feel free to add more chicken broth to achieve desired consistency.)
Stir in the dried cranberries and spoon sauce over medallion slices of pork. Serve.
Serves 4-6.