Local cranberries and apples combine for a savory pork loin filling.
First it's time to make the whole berry cranberry sauce... Four cups of cranberries, one cup of sugar, one cup of water
and some cinnamon and orange zest
After the berries burst... about 10 minutes later... the sauce is ready to be cooled
Sauté a mirepoix
Add some sliced apples to the mirepoix and cook until tender; remove the apples from the sauté pan and cool
Layer the cooled apples on a roll cut pork loin
Add some cooled cranberry sauce
Tie the loin and season with kosher salt and pepper
And brown it on all sides in the same skillet that has the mirepoix
Add some more sliced apples and a cup of apple cider to the skillet; roast in a 400 degrees F. oven until done (about one hour)
If desired glaze the loin with more cranberry sauce
Allow the pork to rest for ten minutes and slice
Serve with steamed broccoli and roasted vegetables & potatoes
