Pork Loin with Cran-Raspberry Sauce

By Nikki Sheriff

Pork Loin with Cran-Raspberry Sauce
  • 4 lb. pork loin

  • 4 cloves garlic, minced

  • 2 TBSP Dijon mustard

  • 2 TBSP olive oil

  • Juice and zest of 3 lemons

  • 2 Rosemary sprigs

  • Salt and pepper to taste

  • Sauce:

  • 2 TBSP butter

  • 1/4 cup finely chopped onion

  • 1 cup dry red wine

  • 1/4 cup orange juice

  • 2 TBSP honey

  • 12 oz. raspberries

  • 1 cup fresh whole cranberries

  1. Mix garlic, mustard, oil, lemon juice and zest, Rosemary and salt and pepper for 1-2 hours or overnight.

  2. When ready to cook, remove Rosemary sprigs and heat a large skillet over medium-high heat.

  3. Cook all sides of the pork loin until lightly browned.

  4. Place in a baking dish and bake covered for 35-45 minutes or until internal temperature reaches 145 degrees.

  5. Let rest 10 minutes.

  6. In a large sauce pan, melt butter over medium-high heat. Sauté onions until tender.

  7. Add remaining ingredients and cook 2-3 minutes or until cranberries pop.

  8. Smash the cranberries and raspberries with a wooden spoon. Serve sauce over pork.

Nutritional Facts

Calories 251
Saturated Fat 3g
Sodium 94mg
Carbohydrates 8g
Dietary Fiber 2g
Protein 27g

main dish entree pork cranberry raspberry