I have a confession, I have had this recipe for a couple of months but thanks to a new job and being the mother to a very busy tween girl and active 9 year-old boy, I have neglected my duties to provide you with delicious recipes for homemade goodies. So having said that, this recipe is Fall on a plate. It's no secret, I love Fall. It is my favorite season and it's recipes like this that have me anxiously awaiting to see the leaves changing colors. Here's my recipe for this delicious pork:
Cranberry-Orange Pork: (feeds 3-4)
1- 2-2 1/2 pound boneless organic pork roast
2 tbsp olive oil
2 tbsp salt & 2-3 tsp pepper, + more to season
1 large organic yellow onion
3-4 cloves organic garlic
1/2 cup dried organic cranberries
1/2 cup organic orange juice
1 1/2 cups organic chicken broth
1. Preheat the oven to 300 degrees. Heat a dutch oven on high. Season the pork roast with salt & pepper. Add the olive oil and sear the meat for 2-3 minutes per side, until golden brown. Remove from the pan and set aside. Turn the heat to medium.
2. Peel and slice the onion. Peel the garlic cloves. I leave them whole or in big chunks.
3. Using the reserved oil in the pan, add the onion and garlic and sauté for 1-2 minutes. Season with a pinch of salt & pepper.
4. Add the cranberries and the orange juice and stir to combine. Add the chicken broth, stir, and then nestle the pork roast back into the pan, spooning some of the onion mix and liquid on top.
5. Bake at 300 degrees for 3 hours until the pork is tender (it will fall apart) and the liquid has thickened into a nice sauce. As pictured above, I made some mashed sweet potatoes and sautéed some Brussel sprouts to serve along side. Enjoy!!
Tip: If the sauce does not thicken enough, remove the pork from the pot and place the dutch oven on the stove. Put over medium-high heat and boil it until it begins to reduce down and thicken. Oh, and FYI, this would be fantastic over chicken. I am a white-meat kind of girl, so I would sauté the chicken breast just like I did the pork, follow the next steps exactly, then cook at 300 degrees for about 45 minutes or until the internal temperature reaches 160. Remove and let sit for 10-15 minutes and it will continue cooking to an internal temperature of 165 degrees. I trust where my meat comes from, which makes me comfortable to serve chicken at 165 degrees, however, if you want to cook until the temperature is 180 degrees, then feel free to do that. Just make sure you take into account that the meat will continue cooking once it is removed from the pan.