Fresh Croissants, Danish & French Pastries every Sat & Sun

CALL: (678) 795-2002

Yields8 Servings
 1 tbsp Fresh Rosemary Leaves
 1 tbsp Fresh Thyme Leaves
 2 Fresh Bay Leaves, veins stems removed
 2 tsp Juniper Berries
 2 tbsp Orange Zest
 1 tbsp Salt
 1 tbsp Pepper
 3 lbs Pork Loin
 2 tbsp Butter
 1 tbsp Olive Oil, or hazelnut oil
 ½ cup Chicken Broth
 1 tbsp Butter
 1 Red Onion, sliced
 1 tbsp Light Brown Sugar
 2 tbsp Fresh Sage, chopped fine
 ½ cup Dried Cherries
 2 tbsp Balsamic Vinegar
 2 cups Red Wine, cabarnet franc or syrah
 ¼ cup Chicken Broth Salt and Pepper
1

Preheat oven to 375 degrees.

2

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt and pepper. Grind to a medium grind, a little like fine black pepper.

3

Rub all over pork loin. Heat a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan and place in a roasting pan, pouring chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150 degrees.

4

Place the cast iron skillet on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes.

5

Add the sugar, sage, dried cherries, vinegar and wine. Stirring and scraping all the bits from the bottom of the pan. Add the broth, season with salt and pepper. Let boil until mixture reduces by about half, about 5-6 minutes. Take off heat.

6

Slice pork loin into medallions. Serve pork loin with the cherry onion sage sauce on top.

Ingredients

 1 tbsp Fresh Rosemary Leaves
 1 tbsp Fresh Thyme Leaves
 2 Fresh Bay Leaves, veins stems removed
 2 tsp Juniper Berries
 2 tbsp Orange Zest
 1 tbsp Salt
 1 tbsp Pepper
 3 lbs Pork Loin
 2 tbsp Butter
 1 tbsp Olive Oil, or hazelnut oil
 ½ cup Chicken Broth
 1 tbsp Butter
 1 Red Onion, sliced
 1 tbsp Light Brown Sugar
 2 tbsp Fresh Sage, chopped fine
 ½ cup Dried Cherries
 2 tbsp Balsamic Vinegar
 2 cups Red Wine, cabarnet franc or syrah
 ¼ cup Chicken Broth Salt and Pepper

Directions

1

Preheat oven to 375 degrees.

2

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt and pepper. Grind to a medium grind, a little like fine black pepper.

3

Rub all over pork loin. Heat a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan and place in a roasting pan, pouring chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150 degrees.

4

Place the cast iron skillet on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes.

5

Add the sugar, sage, dried cherries, vinegar and wine. Stirring and scraping all the bits from the bottom of the pan. Add the broth, season with salt and pepper. Let boil until mixture reduces by about half, about 5-6 minutes. Take off heat.

6

Slice pork loin into medallions. Serve pork loin with the cherry onion sage sauce on top.

Roasted Pork With Onion Cherry Sauce

No Comment

You can post first response comment.

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.