Cranberry Pork Roast (cooked in clay pot)
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Serves: 4-6
2 to 3-lb boneless pork tenderloin
Seasoning:
1 head garlic, separated into cloves and peeled
1-1/2 t. grated orange peel
1/4 t. ground cloves
1/4 t. ground nutmeg
1/2 tsp. freshly ground black pepper (more if desired)
1/2 tsp. salt
1/4 c. honey
1 (16-oz) can whole cranberry sauce
15-20 fresh sage leaves
Soak unglazed portion of clay pot in cold water for 20-30 minutes.
Drain clay pot; place rinsed pork tenderloin into pot bottom.
In large bowl of food processor, combine seasoning ingredients and
pulse until coarsely chopped. Do not process too long or ingredients
will turn into a thick paste and be difficult to work with.
Spoon the seasoning over top of pork tenderloin. Use hands to spread
over all surfaces and pat lightly. Pour honey over top of pork;
spread 1/2 of cranberry sauce over top and remainder around bottom of
clay pot.
Drain lid and place on pot; put clay pot into COLD oven. Turn oven
to 425 degrees Fahrenheit. Cook for approximately 90 minutes, or
until meat thermometer reads 155-160 degrees Fahrenheit for internal
temperature.
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