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
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.)
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.
Cheers for the useful info – I had fun reading it! I always love reading this blog. 🙂