Roasted Pork with Cranberry-Apple Glaze

This roasted pork with cranberry-apple glaze dish stemmed from a similar recipe in Sheryl Crow's cookbook, If It Makes You Healthy, which is one of my favorite cookbooks.  Sheryl's recipe called for figs and plums, but after a frenzied search for both items at Whole Foods, neither were available.  I decided to get creative and combine two of my favorite flavors for a glaze for roasted pork.

One of my best friends, Sharon Schiff, was kind enough to photograph this cooking session and provide feedback (thankfully, it was positive):

"This dish radiates the seasonal aura of autumn," Sharon stated.

"It's almost as if you could capture the wonderful scent of potpourri through your taste buds." 

While I don't think she had much of a choice but to compliment the meal, I'd say Sharon legitimately enjoyed this dish...  :)


Roasted pork with Cranberry-Apple Glaze


3/4 lb pork tenderloin
1 tsp cinnamon
1 tsp ground ginger
1 tsp fennel seeds
1/4 tsp black pepper
2 tbsp butter, salted
1/2 onion, sliced
1 honeycrisp apple, sliced
1 cup fresh cranberries
1 tsp sugar
1 cup red wine

Mix the cinnamon, ginger, fennel seeds, and pepper in a bowl and spread over the pork tenderloin.  Marinate pork in the fridge for at least one hour.

Once the pork is finished marinating, cook the cranberries in boiling water for about 8-10 minutes until they are soft and edible.  Add the butter to a fry pan over low-medium heat.
Add the onions and saute until translucent, about five minutes.  Next, add the apple and cranberries and saute for another five
minutes.  Mix in the red wine and sugar and allow the liquids
to reduce about halfway.

Meanwhile, heat the oven to 350 degrees. Sear the pork over low-medium heat in an oven-safe frying pan, about five minutes each side.    Once slightly browned, place the pan in the over and cook the pork for 20 minutes.  (Note:  I've never cooked pork before, but as a general rule, a safe temperature should range between 145-160 degrees.)

Remove the pork from the oven and cover with the cranberry-apple glaze.  Serve with roasted potatoes.

Making the delicious glaze.

No more tears:  chopping an onion with my
awesome onion goggles.