Preheat oven to 375 degrees.
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.
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.
Place the cast iron skillet on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes.
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.
Slice pork loin into medallions. Serve pork loin with the cherry onion sage sauce on top.
Ingredients
Directions
Preheat oven to 375 degrees.
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.
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.
Place the cast iron skillet on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes.
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.
Slice pork loin into medallions. Serve pork loin with the cherry onion sage sauce on top.
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