Next, I just fixed a pork dish tonight that was yummy!!! And the best part, Thursday is my crazy day so I either crock pot it or do something I can put together at 4:00 and be ready for the different shifts that everyone eats. Anyway, here it is…by the way, the recipe called for Brandy and I didn’t have any (I know, I didn’t have some spirit on hand) anyway I improvised with Cognac and it was awesome, you could probably use port too.

Also, I bought the big Pork Loin Roast and cut it in half, used half tonight and the other is in freezer.

Pork Loin with Brandy and Dried Cherries

½ c dried cherries

½ c brandy

2 lbs. Boneless pork loin roast

1 t. dried mustard

1 t. pepper

1 t. salt

1 c. finely chopped onion (I actually didn’t have any, so I used shallots instead, always improvising)

3 garlic cloves, minced ( I used about 6)

1 c. chicken broth

1 T. red currant jelly ( I used black cherry)

1 t. fresh thyme

1 bay leaf

Combine Cherries and brandy and let sit 1 hour.

Preheat oven to 325

Sprinkle pork with salt, pepper and mustard

Heat dutch oven and sear pork on all sides, remove from pan.

Add onion and garlic and sauté until soft, add cherry mixture, broth, jelly, thyme and bay leaf, bring to a boil.

Add Pork ( I actually use my stones at this point), cover and bake in oven for 2 hours or until tender. (it was falling apart)

Bring broth mixture to a boil until reduced and thickened, slice pork and serve sauce over. Yuuummy!!

Enjoy,

Christine