Pork Loin with Ginger and Cranberry

INGREDIENTS  

• 2 lb. pork loin
• 2 T. butter
• 6 garlic cloves
• ½ t. marjoram and thyme
• ⅓ cup nuts
• ⅓ cup Asiago cheese
• ⅓ cup bread crumbs

For the Cranberry Puree:  

• 1 cup fresh cranberries
• 4 T. sugar
• 6 T. water
• 1 t. grated ginger

For the Sauce:  

• ½ cup red wine
• 1 T. grated ginger root
• ¾ cup beef stock
• ⅓ cup chicken stock

DIRECTIONS  

1. Combine nuts, cheese, bread crumbs and butter in a food processor. Pack on sides and top of pork loin.
2. Put in pan in refrigerator, can be done in the morning.
3. Combine ingredients for puree and bring to a simmer. Cook for about 5 minutes.
4. Puree by forcing through a sieve, discarding the seeds and skins.
5. Sauce: Combine the red wine & ginger, peeled and bring to a boil.
6. Turn off the heat and let steep for 15 minutes.
7. Strain reserving the wine and discard ginger.
8. Return the red wine to a saucepan and add the broths.
9. Reduce to ⅔ cup.
10. Add cranberry puree and season to taste with salt and pepper.
11. Preheat oven to 450°F.
12. cook pork for 10 minutes. Reduce heat to 325°F and cook 20-35 minutes a pound.

Recipe Author: Roxane Nunes 

Recipe Image: The View From Great Island