Cranberry And Pecan Crusted Rack Of Pork Recipes

PORK ROAST WITH CRANBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

CRANBERRY GLAZED PORK ROAST

Steps:

• Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.

CRANBERRY PORK ROAST

Steps:

• Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork.

CRANBERRY PECAN STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• For stuffing, heat oil in large skillet over medium heat 1 minute until hot. Add apple, onion and celery. Cook and stir 3 to 4 minutes until softened.
• Add chicken broth and cranberries; cook 3 to 4 minutes until mixture begins to bubble. Stir in stuffing mix, pecans and parsley. Remove from heat; set aside.
• For pork chops, lightly spray 9 x 13-inch baking dish with vegetable oil spray; set aside.
• Place pork chops on work surface. Cut a slit horizontally in each pork chop forming pocket. Spoon stuffing into pocket of each pork chop. Secure pork chops using toothpicks. Sprinkle with salt and pepper.
• Heat oil in large skillet over medium-high heat 1 minute until hot. Add pork chops; cook 2 to 3 minutes per side until deep golden brown.
• Transfer pork chops to baking dish. Bake 15 to 20 minutes until internal temperature reaches 155°F to 160°F on instant-read thermometer inserted in pork.
• Remove from oven to cooling rack; loosely cover with aluminum foil. Allow pork chops to cool for 8 minutes before serving.

CRANBERRY PORK

Steps:

• Heat a large skillet over medium-low heat. Place pork cutlets in skillet and pour red wine around cutlets. Cook cutlets in red wine until hot and wine begins to reduce, about 5 minutes. Transfer pork to a plate.
• Stir cranberry sauce into red wine, increase heat to medium-high, and cook, stirring constantly, until hot and slightly reduces, about 5 minutes. Stir salt and ginger into cranberry mixture, return pork to skillet, and cook until pork reaches desired doneness, about 5 minutes.