Looking for something a little different than roast for the holiday banquet? Try this zesty recipe for pork loin and add a little zing to the feast.
Ginger-Cranberry Pork Loin
- 2 ½ pound boneless pork loin, tied
- 2 garlic cloves, sliced thinly
- ¼ cup cranberries
- 1½ tsp. grated ginger
- 1 tbs. maple sugar
- ½ tsp. salt
- ¼ tsp. crushed red pepper
- 2 tbs. EVOO
With a sharp paring knife, make thin cuts all over the pork loin, putting a thin slice of garlic into each. In a bowl, add cranberries and crush with a fork. Add ginger, sugar, salt, pepper and EVOO, mixing well. Rub allover pork loin. Wrap in plastic and refrigerate overnight. Let stand at room temperature for one hour before roasting.
Roast the pork loin for ten minutes at 450. Lower temperature to 400 and continue to roast until the meat reads 135 degrees in the thickest part. Remove from oven and let rest for 15 minutes before carving.
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