Pork Loin with Brandy and Dried Cherries

Name: Pork Loin with Brandy and Dried Cherries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon freshly ground black pepper; 907 grams boneless pork loin, trimmed; 118 milliliters brandy; 118 milliliters dried tart cherries; 1 teaspoon dry mustard; 237 milliliters fat-free, less-sodium chicken broth; 1 teaspoon chopped fresh thyme; 3 garlic cloves, minced; 237 milliliters finely chopped onion; 1 Tbsp red currant jelly; 1 teaspoons salt

Pork Loin with Brandy and Dried Cherries might be just the main course you are searching for. One portion of this dish contains around 35g of protein, 6g of fat, and a total of 278 calories. This recipe serves 6. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have bay leaf, salt, garlic cloves, and a few other ingredients on hand, you can make it. To use up the brandy you could follow this main course with the Cognac Butterscotch Pudding as a dessert.

Instructions

Combine cherries and brandy in a small bowl.

Ingredients you will need

Cherries

Brandy

Equipment you will use

Bowl

Let stand 1 hour.

Preheat oven to 32

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Oven

Sprinkle pork evenly with mustard, pepper, and salt.

Ingredients you will need

Mustard

Pepper

Pork

Salt

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

Equipment you will use

Dutch Oven

Frying Pan

Add pork; cook 8 minutes, turning pork every 2 minutes or until browned.

Ingredients you will need

Pork

Remove pork from pan. Reduce heat to medium; add onion and garlic. Cover and cook 5 minutes.

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Garlic

Onion

Pork

Equipment you will use

Frying Pan

Add cherry mixture, broth, jelly, thyme, and bay leaf; bring to a boil. Return pork to pan. Cover and bake at 325 for 2 hours or until tender.

Ingredients you will need

Bay Leaves

Cherries

Broth

Jelly

Thyme

Pork

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Oven

Frying Pan

Remove pork from pan; let stand 10 minutes. Discard bay leaf. Bring broth mixture to a boil; cook until reduced to 1 1/2 cups (about 3 minutes).

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Bay Leaves

Broth

Pork

Equipment you will use

Frying Pan

Wine note: Pork marries well with everything from riesling to cabernet sauvignon. The best match depends on the flavors used to cook the pork. In this case, the dried cherries, brandy, and jelly add sweetness. As a result, a thick, soft, jammy, fruity red like Australian shiraz would be a terrific partner. Try Grant Burge "Barossa Vines" Shiraz from Australia's Barossa Valley. The 2001 is about $ -Karen MacNeil

Ingredients you will need

Wine