Food Buzz

Because maybe you do care what I had for lunch...

Tuesday, October 03, 2006

Pork loin and cranberry orange sauce

I just wish it weren't so pink...

1-2 lb. pork loin
2 shallots, finely chopped
1 bag cranberries
2/3 cup orange juice
1/2 cup chicken stock
bunch of thyme
salt and pepper to taste

Brown the pork in a little olive oil on all sides. Stir in shallots and then add cranberries, orange juice, chicken stock, thyme, and seasonings. Bring to a boil, then lower temperature and simmer covered for 30 minutes.

Remove pork to rest (it's tired) and discard thyme. Raise heat and reduce sauce to desired consistency. Serve over couscous or other grains by slicing pork and pouring sauce over it.

Jasper and I loved this sauce but it was too tart for Lane; you may want to add a tablespoon of sugar to the sauce.

I also made a salad -- basically a simplified version of Rebecca's cole slaw.

1 head radicchio, finely chopped
1 cup pine nuts, toasted
1/2 cup sesame seeds, toasted
1/4 cup apple cider vinegar
1 t mustard
3 T olive oil (I used Lane's blood-orange infused olive oil)
1 t salt

Combine cooled nuts with radicchio. In a jam jar combine vinegar with mustard. Shake vigorously. Add salt and olive oil. Shake again until well mixed. Stir into salad.

1 comment:

Anonymous said...

Mmm. Yummy.