Cranberry Walnut Encrusted Pork Roast
Recipes Holidays Main Dish Pork Seasonal cooking
Description
If you have been looking for a special meat dish to impress your guests, look no further. This pork roast will definitely leave a lasting impression on them because of the tender meat, crispy crumbs and a wonderful bourbon sauce.
Ingredients
Roast:
1 t. Herbes de Provence
1 t. coarse salt
1/4 t. freshly ground black pepper
2 1/2 - 3 lb. boneless center-cut pork loin roast
1/2 c. sweetened dried cranberries
1/4 c. bourbon
2 T. canola oil
1 c. finely chopped onion
3/4 c. coarse fresh bread crumbs
2 oz. walnut chips, toasted (1/2 c.)
2 T. chopped fresh parsley
Sauce:
2 c. beef stock
1/4 c. bourbon
1 t. Herbes de Provence
1/2 t. coarse salt
1/4 t. freshly ground black pepper
2 T. flour
2 T. butter, softened
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
For the roast:
Preheat oven to 400 degrees.
In small bowl, combine Herbes de Provence, salt, and pepper. Pat roast dry with paper towels. Rub seasoning evenly over roast.
In 1-cup glass measure, combine dried cranberries and bourbon; let stand 15 minutes.
In large ovenproof skillet, heat oil over medium-high heat. Add roast; cook until well browned, about 5 minutes per side. Place roast on cutting board; reserve skillet with drippings. Using sharp knife, score roast by making crosswise cuts about 1 inch apart and 1/2 inch deep.
Add onion to drippings in reserved skillet; cook over medium-low heat stirring occasionally until golden brown, about 10 minutes. Remove from heat. Stir in cranberries with bourbon, bread crumbs, walnuts, and parsley; toss until well mixed. Pat bread crumb mixture firmly over roast.
Place roast in reserved skillet; cover crumb topping loosely with small piece of foil. Roast in oven until internal temperature is 145 degrees, about 30 - 40 minutes. Place roast on cutting board; let stand uncovered while preparing sauce.
Sauce:
Remove dark pieces of crumb coating from skillet. Place skillet with drippings over medium heat. Add stock; cook stirring to scrape browned bits from bottom of pan. Remove from heat and add bourbon, Herbes de Provence, salt, and pepper; bring to a boil over medium-high heat. Reduce heat to medium.
In small bowl, stir together flour and butter to form paste. Gradually whisk flour mixture into skillet; cook stirring constantly until slightly thickened.
Slice roast through score marks; serve with sauce.
8-10 servings