{"id":143,"date":"2009-11-10T12:56:15","date_gmt":"2009-11-10T20:56:15","guid":{"rendered":"http:\/\/topmomblog.com\/?p=143"},"modified":"2010-05-31T16:25:15","modified_gmt":"2010-05-31T23:25:15","slug":"just-another-excuse-for-pinot-noir","status":"publish","type":"post","link":"https:\/\/shescookin.com\/just-another-excuse-for-pinot-noir\/","title":{"rendered":"Just Another Excuse for Pinot Noir"},"content":{"rendered":"

\"Cranberry-Port<\/a><\/p>\n

The Bon App\u00e9tit Challenge was something I dreamed up after seeing the movie “Julie &Julia” in August.\u00a0Basically, I have set out to cook the cover recipe of every Bon App\u00e9tit magazine that I have. \u00a0 My archives go back to 1990; fortunately, I did recycle a few here and there \ud83d\ude42<\/p>\n

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This is the cover recipe from the Bon App\u00e9tit, October 2001 issue.<\/p>\n

Roast Pork with Cranberry-Port Sauce<\/span><\/h2>\n

2 T. butter<\/p>\n

1 c. chopped onion<\/p>\n

2 garlic cloves<\/p>\n

1\u00bd t. grated orange peel<\/p>\n

3\/4 t. dried sage leaves<\/p>\n

1 t. dried thyme<\/p>\n

1 c. low-salt chicken broth<\/p>\n

3\/4 c. cranberry juice cocktail<\/p>\n

1 c. dried cranberries<\/p>\n

1\/4 c. sugar<\/p>\n

1\/4 c. Tawny Port<\/p>\n

1 T. cornstarch<\/p>\n

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1 3-lb. pork loin roast<\/p>\n

3 T. vegetable oil<\/p>\n

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Sauce:<\/p>\n

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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 1\u00bd 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.)<\/p>\n

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Roast:<\/p>\n

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Preheat oven to 400 degrees.\u00a0 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.\u00a0 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 \u302c<\/span>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.<\/p>\n

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

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Serves 4. \u00a0Enjoy \ud83d\ude42<\/p>\n

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Served with roasted butternut squash<\/a>.<\/p>\n

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Kid tip:\u00a0 I changed the recipe to be less heavy on the herbs (my family – and most kids – like herbs more on the subtle side).\u00a0 And, to ease them into the flavors, serve the sauce on the side if necessary.<\/p>\n

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\"Bon<\/p>\n