Just Another Excuse for Pinot Noir

The Bon Appétit Challenge was something I dreamed up after seeing the movie “Julie &Julia” in August. Basically, I have set out to cook the cover recipe of every Bon Appétit magazine that I have.   My archives go back to 1990; fortunately, I did recycle a few here and there

This is the cover recipe from the Bon Appétit, October 2001 issue.

Roast Pork with Cranberry-Port Sauce

2 T. butter

1 c. chopped onion

2 garlic cloves

1½ t. grated orange peel

3/4 t. dried sage leaves

1 t. dried thyme

1 c. low-salt chicken broth

3/4 c. cranberry juice cocktail

1 c. dried cranberries

1/4 c. sugar

1/4 c. Tawny Port

1 T. cornstarch

1 3-lb. pork loin roast

3 T. vegetable oil

Sauce:

Melt butter in heavy large skillet over med-high heat. Add onions; saute until golden, about 8 minutes. Add garlic, orange zest, sage and thyme; stir 1 minutes. Add broth and cranberry juice; simmer until mixture is reduced to 1½ c. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar, simmer about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt & pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)

Roast:

Preheat oven to 400 degrees.  Pat the roast dry with paper towels and sprinkle with salt and freshly ground pepper. Heat 2 T. oil over high heat in heavy large oven-proof skillet.  Add the pork and cook until brown, turning frequently until all sides are browned, about 6 minutes. Transfer skillet to the oven and roast pork until instant-read thermometer inserted into thickest part of of pork registers 150 〬F, about 25 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce to pan juices in skillet and bring to simmer, stirring frequently.

Slice pork into 1/2″ thick slices, drizzle with sauce. Serve and enjoy with roasted butternut squash.

Serves 4.  Enjoy

Served with roasted butternut squash.

Kid tip:  I changed the recipe to be less heavy on the herbs (my family – and most kids – like herbs more on the subtle side).  And, to ease them into the flavors, serve the sauce on the side if necessary.

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