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The sweet and spicy combination of cranberries and pepper make this pork loin roast irresistable. There is no need to cook pork to death these days. A faint pink center will ensure that this roast will be moist and tender. Plan ahead for marination time.
INGREDIENTS:
* 1 cup dried cranberries
* 1 Tablespoon ground chipotle chile pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 Tablespoon kosher salt
* 2 Tablespoons brown sugar
* 1 teaspoon dried thyme
* 1 teaspoon dried rubbed sage
* 1 (4 to 6 pounds) pork loin roast
PREPARATION:
In a food processor fitted with the metal blade, pulse the cranberries, ground chipotle chili pepper, garlic powder, onion powder, salt, brown sugar, thyme, and sage until cranberries are chopped into small flecks.
Rub the spice mixture over the surface of the pork loin and place into a zip-top bag or sealed container.Refrigerate at least 8 hours or overnight.
When ready to cook, preheat oven to 450 F. Position oven rack on the lowest level in the oven. Place the pork loin in a roasting pan.
Bake in pre-heated oven for 20 minutes. Reduce oven heat to 275 F. Roast an additional 1 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 150 F. (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals until it reaches desired temperature. Tent the roast with foil and let rest for 10 minutes before carving.
Serve with Honey Lemon Sesame Asparagus, if desired.
Yield: 6 to 8 servings
