Roast Pork Loin With Spicy Cranberry-Wine Sauce

Photo: Janis Smyth

Ingredients

3 pounds pork loin roast – do not trim the fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon dried basil or rosemary or thyme

1 12 oz. package fresh cranberries, rinsed and drained

1/2 lemon, quartered

1 small, tart apple, peeled and chopped

2 cinnamon sticks

1 teaspoon red pepper flakes

1/2 cup honey

Sugar or Splenda to taste, if needed

1/2 cup dry red wine (a shiraz or zinfandel would be good)

Water to cover

Preparation

Preheat oven to 425º F.

In a small bowl, stir together the salt, pepper, garlic powder and dried herbs. Rinse the pork loin, and pat dry; rub the salt mixture evenly over the pork. Place, fat side up, in the V-rack of a roasting pan. Roast for 30 minutes, then turn the heat down to 350º F and roast for another hour, or until the internal temperature reaches 150º F on an instant read thermometer. Remove from the oven and allow the pork loin to rest for 20 minutes before slicing.

While the pork loin is roasting, combine the cranberries, lemon, apple, cinnamon sticks, red pepper flakes, honey and wine in a large, heavy saucepan. Add just enough water to cover the fruit, and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the cranberries pop, the apple softens and the entire mixture thickens. Remove from heat and remove lemon pieces and allow to cool. Taste, and add sugar or Splenda, if needed.

Serve the sauce over the sliced pork loin.